Welcome to day 5 of my ‘6 courses in 6 days’ recipe plan for you! Today we have a Tex Mex inspired curry quinoa with an Asian inpired chicken stir fry combo! The quinoa is vegetarian and gluten free friendly, yayy for my child, and the chicken is spicy but not too spicy, packed with flavor, and a great compliment to the curried quinoa! I’m taking you to Texas and then Asia today! Let’s goooo!
So what was so wonderful about this dish is that you can literally toss the quinoa into anything! It makes an amazing stuffed peppers recipe, it’s great with eggs in the morning, over top some veggies, you can use it for all sorts of dishes and it’s gluten free and vegetarian for those of you who are GF or Veg! So my daughter was very happy with this quinoa dish and my boyfriend was very happy with this chicken stir fry!
So for the quinoa you’ll need:
– 1/2 Tablespoon coconut oil
– 2 cups cooked quinoa
– 1 bay leaf
– 1/2 red onion finely chopped
– 1 clove crushed garlic
– 1 teaspoon 21 salute seasoning
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– 1 teaspoon tumeric
– 1/4 cup chopped basil
– 1/4 cup chopped cilantro
– sea salt
– fresh cracked black pepper
– 1/2 cup coconut milk full fat
– 1 can of corn
– 1 can of black beans
Saute the onion and garlic in the coconut oil, then add in the quinoa and the required amount of water. Add in the bay leaf, spices, and basil with cilantro, and cook until done. Drain the can of corn and black beans and drop them into the pot when the quinoa is done and just let that cook over low heat until the entire mixture is warmed. Serve with some fresh cilantro on top and ENJOY!
For the Asian chicken stir fry:
– 2 rinsed and cleaned skinless chicken breast cubed
– 1/2 diced yellow onion
– 2 Tablespoons liquid aminos (or soy sauce)
-1/4 cup diced yellow and red bell peppers
– 1/2 cup chopped fresh cilantro
-1/4 cup diced fresh mint
– 2 Tablespoons olive oil
– 1 clove crushed fresh garlic
– 1/2 Teaspoon Himilayan sea salt (you won’t need much since the soy sauce adds salt
– fresh cracked black pepper
– 1/4 teaspoon ground ginger
– 1/2 teaspoon crushed red pepper flakes
Saute the onion, garlic, and bell peppers in olive oil, toss in the chicken, spices, mint, and pepper flakes. Once the chicken is half way cooked, add in the soy sauce and cook until done. Top the dish off with fresh cut cilantro and over the bed of quinoa and you’re day is done! Nomnomnomers!
This entree is so yummy when you put the chicken over the quinoa, but each dish on their own is equally delicious! You could put the chicken over a bed of rice, wrap it up in a tortilla, or go carb free and wrap it in a piece of romaine lettuce. The quinoa like I said can be put over top so many side dishes to make a complete meal, so try these out, get creative, and be sure to tag me on Instagram and Twitter so I can see your creations! 😀
A delicious day to you, and I’ll see you right back here tomorrow!
xo