Ingredients
1 medium yellow onion
1 lg Red Pepper
1 Poblano Pepper (optional)
1 med. - lg. yam
2 c. sm. cauliflower florets (optional)
1 - 1 1/2 lb chicken tenders or lamb
1/2 tsp crushed garlic
1 1/2 jars Trader Joe’s Curry Simmer Sauce
some salt and some olive oil
1 cup dry Quinoa
Preparation
Chop Onion into 1 in slices and saute in a big saute pan with fresh garlic and some olive oil Peel and Chop yam into 1/3 in cubes and saute in a separate pan with salt and some olive oil
While sauteing onion, chop red pepper into 1/2 in slices and add.
Just when onion and pepper start to carmalize and yam is browned, set aside
Saute chicken in onion pan with juices & some olive oil on Hot. This gives the chicken some character.
Once chicken is seared and has some personality, combine all ingredients including simmer sauce in a large saute pan. Mix.
Cover and simmer on low for 30 minutes. If you sauteed properly, you don’t need more than this and your vegetables will retain their character and your yam will still have texture.
Prepare Quinoa with Veg or Chx broth - 1 part to 2 parts - about 16 min.
Ladle Curry Mixture over Quinoa. Eat.
After your meal, feel free to take a nap since you went back for seconds and are now stuffed. If you exercised some restraint, you may feel like some frisbee football or something. This is a gluten free meal. So you are going to be energized rather than bloated.
Don’t ruin this meal with any type of bread on the side. That’s what the yam is for!
