Ingredients
Quinoa 200 gms
Split Green peas 100gms
Shredded cooked chicken 1½ cups
Chicken Stock 750ml
Shredded spinach leaves 80gms
Onion (grated) 1 large
Peanut Oil 2 Tbsp
Green Chillies 3
Black mustard seeds 1 Tbsp
Garam Masala 2 tsp
Curry Leaves According to taste
Method:
Heat the oil in a large pan over medium heat. Add the mustard seeds and cook until they begin to pop. Add the curry leaves, garam masala, chilli and onion, and cook until the onion is golden brown and spices become aromatic. Add the quinoa and peas, and stir well. Add the stock and 1 cup (250ml) of boiling water. Simmer over low heat for 25 minutes, then add the chicken and spinach and heat throughly for 5 minutes. Season to taste and serve garnished with extra curry leaves.
Nutritional information:
Energy 509 gms
Fat 14 gms
Carbohydrates 59 gms
Protein 32 gms
