I’m always looking for healthy weeknight meals that come together fast, are great as leftovers at work the next day, and are packed with flavor.
This Curried Chicken and Quinoa Salad not only meets all three of those coveted criteria, but it blows them out of the water! It’s packed with whole grains, fiber, protein, and veggies. The curry garlic, and ginger make it flavorful, exotic, and different. Best of all, I’ve been eating it for lunch all week and not only am I not sick of it, I’m excited to dig in when lunch rolls around.
Chicken in first to brown a bit, then add the ginger, garlic, and spices. Feel free to use a store bought version, but I much prefer making curry powder with this recipe.
A large can of tomatoes completes the “dressing” for this salad bowl. Let it simmer for about 20 minutes until the chicken is fully cooked.
Pull out the chicken and chop it up into small chunks. Meanwhile, toss in the peas to warm up.
Add the chicken back in and kill the heat. This stuff tastes great as-is served with rice, but we are gonna add even more healthy goodness with cauliflower and quinoa.
Simply roast the cauliflower in a super hot oven until it’s browned and tender. Make extra because you will want to snack on a couple of these guys.
This is a healthy dish that’s packed with flavor. Perfect for breakfast or lunch, and great hot, warm, or cold!
Dan Whalen pronounced quinoa wrong for the first two years he knew about it. He has been blogging for almost 4 years at The Food in my Beard; check Dan‘s Tablespoon profile often to try his recipes with creative international spins!
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