Ingredients

The following ingredients have 6 Servings
  • 6 boneless skinless chicken thighs, (trimmed)
  • 4 tablespoons mild curry paste (divided)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons olive oil (divided)
  • 8 ounces small cauliflower florets (about 2 1/2 cups)
  • 1/2 yellow onion (chopped)
  • 2 tablespoons minced ginger
  • 2 garlic cloves (minced)
  • 1 cup Bob's Red Mill quinoa (rinsed)
  • 1 1/2 cup low sodium chicken broth (or 1/4 cup more)
  • 1/2 cup lite coconut milk
  • 2 cups spinach leaves
  • 3 tablespoons minced flat-leaf parsley

Instruction

  • In a medium bowl, toss the chicken with 1 tablespoon curry paste, and season with salt and pepper.
  • Heat 1 teaspoon olive in a large nonstick skillet set over medium-high heat. Add the chicken and cook until starting to brown, 2 minutes per side. Transfer the chicken to a plate.
  • Add the remaining 1 teaspoon olive oil to the skillet. Add the cauliflower, onion and ginger, and cook until the onion is softened, 4 to 5 minutes.
  • Stir in the remaining 3 tablespoons curry paste and garlic. Cook for 1 minute.
  • To the skillet, add the quinoa, chicken broth and coconut milk. Bring to a boil, then cover and reduce heat slightly. Let the mixture simmer for 15 minutes.
  • Nestle the chicken thighs into the quinoa mixture, adding any accumulated juices. Cover and cook until the chicken is cooked through and the liquid is absorbed, about 15 minutes.
  • Transfer the chicken to a clean plate, remove the skillet from the heat and stir the spinach and parsley into the quinoa mixture, adding the additional ¼ cup of chicken broth if the mixture is dry.
  • Serve the chicken with the quinoa and vegetables.