Indian-Spiced Chicken and Quinoa

Ingredients:

2 cups water

2 T chopped ginger

1/2 t salt

1 cup Quinoa or any kind of rice

1 lb boneless chicken breast cut into 1 inch pieces

handful snap peas, green or red pepper, and green beans

1t curry powder, cinnamon, cardamom,  ground cloves, red pepper flakes, 

coriander, ground black peppercorns.

1 cup almond, coconut or cows milk (I used almond milk)

2 T lime or lemon juice

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Directions:

1. Bring 2 cups of water, 1 T of ginger and 1/4 t salt to a boil.   

Stir in 1 cup of Quinoa or any kind of rice.

Reduce heat to medium-low. 

Cover an cook 45 to 50 minutes.

2. Sprinkle curry, cinnamon, cardamom,  

ground cloves, red pepper flakes, coriander, 

ground black peppercorns. 

1t of each

Rub on each side of the chicken chicken.

( I cut up my chicken into 1 inch pieces after I cooked it)

Saute chicken until cooked.

Set aside.

 The spices leave a crispy outside, while the chicken is so moist inside.  

3. Chop up the following: 

a handful of snap peas, green beans, green pepper 

(red peppers would have brought more color to this dish), 

  onion, garlic and ginger

4.  Coat pan with cooking spray and set on medium-high heat. 

Stir in onions, garlic and 1T ginger.  

 Cook for 5 minutes, or until soft.

Add beans, snap peas and peppers. 

Cook for 7 minutes or until veggies are crisp-tender.

Add milk, chicken and cooked Quinoa.

Cook 1 minute.

Stir in lime juice.

Serve.

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This dish is so flavorful!