Looking for a flavorful and healthy dish that's easy to prepare? Try this Thai-style green curry quinoa with chicken and vegetables recipe. Packed with protein, fiber, and vitamins, this dish is not only nutritious but also incredibly delicious.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 can (14 ounces) coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions:
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover and simmer until the water is absorbed, about 15-20 minutes. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the bell pepper and zucchini and sauté for another 5 minutes.
- Add the chicken to the skillet and cook until no longer pink, about 8-10 minutes.
- In a small bowl, whisk together the coconut milk, green curry paste, fish sauce, brown sugar, lime juice, salt, and pepper.
- Pour the coconut milk mixture over the chicken and vegetables and stir to combine.
- Add the cooked quinoa to the skillet and stir to combine.
- Simmer for 5-10 minutes, until the flavors are well combined and the sauce has thickened slightly.
- Garnish with fresh cilantro, if desired.
