Ingredients:

  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tsp (2g) garam masala
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) ground turmeric
  • 1/2 tsp (3g) salt
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) red onion, finely diced
  • 1 red bell pepper (120g), diced
  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 tsp (1g) cumin seeds
  • 2 tbsp (30g) fresh cilantro, chopped

Instructions:

  1. Whisk the Greek yogurt, lemon juice, ginger garlic paste, and spices in a bowl. Fold in the cubed chicken until every piece is coated. Let it sit for 10 minutes. Note: This short rest lets the spices penetrate the meat.
  2. Heat olive oil over medium high heat in your skillet. Add the marinated chicken in a single layer. Cook without stirring for 3 minutes until a brown crust forms, then flip and cook for another 2 minutes.
  3. Remove the chicken from the pan and set it aside on a plate. Note: The chicken isn't fully cooked ; it will finish in the broth.
  4. Add cumin seeds to the same pan. Once they sizzle, stir in the diced onion and red bell pepper. Sauté for 3-4 minutes until the onion is translucent.
  5. Stir in the rinsed quinoa. Toast the grains for 2 minutes until they smell nutty and fragrant.
  6. Pour in the chicken broth, using your spoon to scrape up the browned bits from the bottom. Note: Those bits are where the most Tandoori Quinoa flavor lives.
  7. Stir the seared chicken back into the pot. Bring the liquid to a boil.
  8. Reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed and grains are fluffy.
  9. Remove from heat and garnish with fresh chopped cilantro.