Food

Curried Quinoa and Peas with Cashews, Mango, and Grilled Chicken

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 The name says it all. This has been one of the best meals I’ve made yet! The curry powder gave the meal a kick, while the fresh mango and peas added the perfect amount of sweet. The original recipe doesn’t call for grilled chicken, but I added it anyway to make the meal more filling. Top it with chopped cashews and you have a delicious and nutritious dinner!

As an addition, I’ve written below seven benefits of quinoa and why you should try incorporating it into your meal plans–

  1. Quinoa is one of the most protein-rich foods we can eat.
  2. Quinoa contains almost twice as much fiber as most other grains.
  3. Quinoa contains Iron.
  4. Quinoa contains lysine – this is essential for tissue growth and repair.
  5. Quinoa is rich in magnesium – for those of you who suffer from migraines, the magnesium helps to relax blood vessels which alleviates migraines!
  6. Quinoa is high in Riboflavin (B2) – this improves energy metabolism within brain and muscle cells.
  7. Quinoa has a high content of manganese – this prevents damage of mitochondria during energy production and protects red blood cells and other cells.

The following recipe came from team beach body.

Ingredients:
½ tsp. coconut oil (or olive oil)
¼ medium onion, finely chopped
1 very thin slice fresh ginger, peeled, finely chopped
½ clove garlic, finely chopped
¼ to ½ tsp. curry powder
1 dash Himalayan salt (or sea salt)
⅔ cup cooked quinoa
¼ cup frozen peas
3 Tbsp. coarsely chopped raw cashews (1 oz)
2 Tbsp. chopped fresh cilantro
¼ medium ripe mango, chopped

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 minutes, or until translucent.
3. Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
4. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
5. Remove from heat; let stand for 5 minutes.
6. Stir in cashews and cilantro; serve warm topped with mango.

XO,

Kenz

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