Healthy Quinoa Chicken Curry Bowls

Ingredients

• 1 tablespoons olive oil
• 1 cup diced onions
• 1 lbs. boneless skinless chicken thighs (breasts are also good)
• 2 tablespoons curry paste
• 2 teaspoons garam masala (cumin or roasted coriander are also good)
• 1 tablespoon ginger paste
• 3 cloves garlic
• 2 cups tomato puree
• 2 cups chicken broth
• 3 cups diced eggplant (peel removed)
• 3 cups diced fresh tomatoes
• 1 cup uncooked quinoa
• toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter

Steps

1. 1

   Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned.

2. 2

   Add the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and smmer for 15-20 minutes (check the quinoa package for cook time – mine was a sprouted quinoa that cooked in 15 minutes). When it’s done, it will look like the picture above – sort of like a stew.

3. 3

   When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.