Turmeric-Coconut Chicken Quinoa is a vibrant and flavorful dish that combines the rich, earthy tones of turmeric with the creamy sweetness of coconut milk. Originating from the fusion of South Asian and tropical cuisines, this dish offers a delightful balance of spices and textures. The tender chicken, infused with a blend of turmeric and ginger, pairs beautifully with the nutty quinoa, creating a satisfying and wholesome meal. The addition of fresh spinach and bell peppers not only enhances the color but also boosts the nutritional value, making it a healthy dinner option. Loved for its aromatic profile and ease of preparation, this dish is perfect for those seeking a comforting yet exotic dining experience.
Turmeric-Coconut Chicken Quinoa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken Breast – 500 Grams
- Quinoa – 1 Cups
- Coconut Milk – 400 Ml
- Onion – 1 Piece
- Turmeric – 1 Tsp
- Ginger – 1 Tsp
- Garlic – 2 Cloves
- Spinach – 2 Cups
- Red Bell Pepper – 1 Piece
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Olive oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
60 Mg
Cholesterol
450 Mg
Sodium
30 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Rinse the quinoa under cold water. In a pot, add quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked.
Step 2
In a large pan, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Step 3
Cut the chicken into bite-sized pieces. Add to the pan and cook until browned on all sides.
Step 4
Add turmeric, salt, and black pepper. Stir well to coat the chicken evenly with spices.
Step 5
Pour in coconut milk and bring to a gentle simmer.
Step 6
Add sliced red bell pepper and cook for 5 minutes.
Step 7
Add the cooked quinoa and fresh spinach to the pan. Stir until spinach is wilted and everything is well combined. Serve hot.
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