Recipes
non-veg
Quinoa Salad with chicken pepper fry
By Saloni
⏳ Prep Time: 1200 minute
05 Aug 2020
Nutritional Overview
Calories
493.2 kcal
Protein
47.3 gm
Carbs
40 gm
Fats
16 gm
Ingredients
50 gm Quinoa (uncooked)
50 gm Mushroom
100 gm Broccoli
50 gm Carrots
50 gm Green beans
20 gm Onion
150 gm chicken breast (cut in small cubes)
10 gm Cooking Oil
1/4 table spoon Cumin seeds
1/4 table spoon Mustard seeds
10 pc curry leaves
1 inch ginger
2 cloves of Garlic
2 chilies split
Method
Step 1
Cook quinoa same as you would cook rice (-part Quinoa with parts of water. Boil for - mins until soft).
Step 2
Stir fry veggies (mushrooms, broccoli, carrots and green beans) on high flame with gm oil. Do not overcook veggies. Reduce flame add cooked quinoa and stir for mins. Switch off the flame and keep it aside.
Step 3
Put gm oil in a pan. Add cumin, mustard and chopped up curry leaves. Add onion, garlic and ginger paste (the paste lets you cook faster without any need for oil). Cook on medium flame for - mins. Add chicken breast cubes. Stir for mins, add table spoon of black pepper (I am normally quite generous with it – the more the better!). You can also add table spoon of chicken masala (optional). Add green chilies and sir fry for another mins. Finally add one table spoon of garam masala. Cook till chicken is done. It would not take more than - mins for chicken to cook.
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