This recipes is a great way to introduce kids to food with a little spice. As a bonus, it has a good number of veggies. Quinoa is a great alternative to rice as it is high in protein and fibre, but you can use rice instead or a combination of rice and quinoa. If you prefer a vegan version swap chicken for tofu and, of course, you can swap any of the veggies. Capsicum, celery and broccoli all work well in this recipe.
I like to use dehydrated or concentrated bone broth as they immediately boost the nutrition of the meal and add a lovely flavour. If you are vegan add a miso or vegetable based broth instead of bone broth.
This recipe serves a family of 4-6, depending on how hungry they are, and left overs make a great lunches the next day.
Ingredients:
1 cup of quinoa
2 cups of water
1 tablespoon of powder or concentrated bone broth
1 tablespoon of extra virgin olive oil
400 grams of chicken mince
1 tablespoon of curry powder (more if you like a stronger curry flavour)
¼ of a teaspoon of cayenne pepper
Pinch of salt
Thumb size piece of ginger grated
½ a fresh pineapple cored, and sliced into chunks
1 large carrot grated
1 zucchini grated
2 tablespoons of tamari or soy sauce
1 packet of baby spinach
2 tablespoons of cashew nuts or pumpkin seeds
Instructions:
Place quinoa, water and concentrated bone broth in a saucepan and bring to a boil. Turn off and cover. Let the water absorb for 15 minutes. Stir with fork and set aside.
In a large heavy based frypan heat the olive oil over a medium heat and stir in the chicken mince, curry powder, cayenne pepper and salt. Stir until chicken is cooked through (8 – 10 minutes).
When chicken is cooked stir in ginger, pineapple, quinoa, carrot, zucchini and tamari. Reduce heat to low and stir well. Let it all heat through for about 5 minutes. When you are ready to serve remove from the heat and stir in baby spinach until it is wilted and top with cashew nuts or sunflower seeds.
Spoon into bowls and enjoy!