quinoa and chicken recipes by MyNutriCounter

Yoghurt-Curry Chicken Quinoa Bowls

Yoghurt-Curry Chicken Quinoa Bowls

Quinoa isn’t a new food. For thousands of years it has been served as an integral staple of Inca’s diet. It seems it was the first civilization that embraced the crop. Incas preferred quinoa to corn and potato believing it gave power and endurance to their warriors. Quinoa was also used in ceremonies and was called “the mother grain” which gives you an idea of how important Quinoa was to their civilization. But in 16th century the situation changed. The Spanish arrived in South America and invaded the Incas. In an effort to fully eliminate Inca’s civilization they outlawed the use of quinoa and destroyed all the sowings. The use of quinoa had been forgotten for centuries. But since the 1970s there has been increasing interest to this ancient crop and for good reason!

Indeed, Incas used quinoa to improve endurance and to treat some ailments like liver problems, tuberculosis, appendicitis and urinary tract infections. When applied as a compress both cooked and ground quinoa has been noted to reduce pain and to discolour bruises. Quinoa was also observed to promote women’s health during pregnancy following an increase in the quality of the milk during breast feeding. Because of its high calcium content quinoa helped to heal broken bones in native Andean societies. Now, we must not forget the other ingredients in our flavourful chicken curry recipe which undoubtedly have their healthy advantages too. Chicken meat protein contains all the essential amino acids while being low in cholesterol comparably to pork. Also the plain yoghurt in our spicy garlic-tahini sauce is a source of healthy promoting lactic bacteria.

So the next time that you feel like exploring some new flavours and tastes then try this delicious recipe, and maybe quinoa will become the true Queenoa of the grains that you like!

If you want another quinoa recipe that is easy to prepare, refreshing and also great for lunch, then try our quinoa and tangerine salad.

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Incas preferred quinoa to corn and potato believing it gave power and endurance to their warriors. Click To Tweet
Summary
recipe image
Recipe Name
Yoghurt-Curry Chicken Quinoa Bowls
Author
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    8 servings

  • Prep

    8 hrs

  • Cook

    15 mins

  • Total Time

    8 hrs 15 mins

  • Dietary

    GF

  • PER SERVING

  • Calories

    94.25kcal

  • Protein

    10.83g

  • Carbohydrates

    6.91g

  • Fats

    2.71g

  • Saturated Fats

    0.62g

  • Monounsaturated Fats

    0.91g

  • Polyunsaturated Fats

    0.91g

  • Water

    88.58ml

  • Cholesterol

    27.45mg

  • Sodium

    146.10mg

  • Potassium

    262.17mg

  • Fibre

    1.21g

  • Sugar

    2.01g

  • Vitamin A

    50.51mcg

  • Vitamin C

    3.74mg

  • Vitamin D

    0mcg

  • Calcium

    48.33mg

  • Iron

    0.79mg

  • Vitamin B6

    0.36mg

  • Vitamin B12

    0.17mcg

  • Vitamin E

    0.48mg

  • Vitamin K

    5.82mcg

  • Magnesium

    35.79mg

  • Phosphorus

    142.93mg

  • Zinc

    0.73mg

  • Copper

    0.10mg

  • Manganese

    0.23mg

  • Selenium

    9.17mcg

  • Thiamine

    0.09mg

  • Riboflavin

    0.12mg

  • Niacin

    3.41mg

  • Pantothenic Acid

    0.58mg

  • Choline

    38.74mg

  • Folate

    17.49mcg

Ingredients:

For the Chicken

  • 200g/7oz skinless chicken breast fillets
  • 100g/3.5oz plain yogurt
  • 1 tsp. curry powder
  • pinch of salt

For the Garlic-Tahini Sauce

  • 50g/1.75oz plain yoghurt
  • 15g/0.5oz tahini paste
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. pepper

For Serving

  • 150g/5.25oz cooked quinoa
  • 150g/5.25oz roma tomatoes, diced
  • 150g/5.25oz cucumber, diced
  • 75g/2.75oz onions, diced

Method:

  1. Stir together yoghurt and curry powder in a bowl.
  2. Add chicken breasts and leave in the chiller overnight to marinate.
  3. Combine yoghurt, tahini, garlic powder, salt, and pepper in a bowl. Stir well and set aside.
  4. Season chicken breasts lightly with salt.
  5. Grill for 7-10 minutes per side.
  6. Take off the grill and leave to rest for 10 minutes before slicing.
  7. Arrange cooked quinoa, cooked chicken strips, tomatoes, cucumber, and onions in a bowl.
  8. Top with a dollop of the garlic-tahini sauce.

Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes

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