Healthy Quinoa Chicken Curry Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vibrant bowls with quinoa, curried chicken thighs, roasted eggplant, and fresh vegetables. Fresh and nutritious, these come together quickly for a satisfying, aromatic dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoons olive oil
- 1 cup diced onions
- 1 lbs. boneless skinless chicken thighs (breasts are also good)
- 2 tablespoons curry paste
- 2 teaspoons garam masala (cumin or roasted coriander are also good)
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
- 3 cups diced fresh tomatoes
- 1 cup uncooked quinoa
- toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 591mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1420mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.