Turmeric Chicken And Quinoa

• 2 lb Boneless skinless chicken or tempeh
• 1 tsp Salt
• 1/2 tsp Fresh ground black pepper
• 1 tbsp Extra virgin olive oil
• 1 tsp Ground turmeric
• 1 Onion, chopped
• 1 tbsp Grated chopped peeled ginger
• 4 clove Garlic, minced
• 2 Plum tomatoes, chopped
• 1 1/2 tsp Curry powder
• 1/2 tsp Ground cumin
• 2 cup Quinoa, rinsed
• 2 Bay leaves
• 1 1/2 tbsp Asian Fish sauce
• 2 3/4 cup Chicken broth or vegetable broth

1. Season the chicken with salt and pepper.
2. In a large Dutch Oven, heat the olive oil to medium and add turmeric.
3. Stir and add chicken.
4. Cook until browned on both sides.
5. Transfer to a plate.
6. Allow to cool and then shred.
7. Add the onion and ginger and cook for 8 minutes.
8. Add garlic, tomatoes, curry powder, cumin and quinoa.
9. Cook, string constantly for 3 minutes.
10. Return the chicken to the pot.
11. Add bay leaves, fish sauce and chicken broth.
12. Bring to a simmer.
13. Cover and cook over low heat for 25 minutes.
14. Remove from heat and let stand covered for 5 minutes.

chicken, salt, ground black pepper, olive oil, ground turmeric, onion, ginger, clove garlic, tomatoes, curry, ground cumin, quinoa, bay leaves, sauce, chicken broth

Taken from cookpad.com/us/recipes/351313-turmeric-chicken-and-quinoa (may not work)