| 1 minute to read
more action
Quinoa Salad with chicken pepper fry

Quinoa Salad with chicken pepper fry

Cook Duration 0020
Food TypeNon_veg
Recipe Calories 493kcal


  • Recipe Ingredients list50 gm Quinoa (uncooked)
  • Recipe Ingredients list50 gm Mushroom
  • Recipe Ingredients list100 gm Broccoli
  • Recipe Ingredients list50 gm Carrots
  • Recipe Ingredients list50 gm Green beans
  • Recipe Ingredients list20 gm Onion
  • Recipe Ingredients list150 gm chicken breast (cut in small cubes)
  • Recipe Ingredients list10 gm Cooking Oil
  • Recipe Ingredients list1/4 table spoon Cumin seeds
  • Recipe Ingredients list1/4 table spoon Mustard seeds
  • Recipe Ingredients list10 pc curry leaves
  • Recipe Ingredients list1 inch ginger
  • Recipe Ingredients list2 cloves of Garlic
  • Recipe Ingredients list2 chilies split



Cook quinoa same as you would cook rice (1-part Quinoa with 2 parts of water. Boil for 15 -20 mins until soft).


Stir fry veggies (mushrooms, broccoli, carrots and green beans) on high flame with 5 gm oil. Do not overcook veggies. Reduce flame add cooked quinoa and stir for 2 mins. Switch off the flame and keep it aside.


Put 5 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 2-3 mins. Add chicken breast cubes. Stir for 2 mins, add 1 table spoon of black pepper (I am normally quite generous with it – the more the better!). You can also add 1 table spoon of chicken masala (optional). Add green chilies and sir fry for another 2 mins. Finally add one table spoon of garam masala. Cook till chicken is done. It would not take more than 6-10 mins for chicken to cook.
This page is best viewed in a web browser!