Prep 10 mins Cook 25 mins Makes Serves 2 Source 28bysamwood.com
Heat a large saucepan over high heat. Drizzle with 1 tsp of oil, add chicken and lightly cook, turning occasionally until brown all over. Remove chicken from pan and set aside.
Drizzle remaining oil in the pan, add onion and cook for a few minutes or until onion softens. Add garlic, chilli, cumin, mustard seeds and turmeric and cook for one minute, stirring.
Add quinoa, stock and chicken and bring to the boil. Reduce to a simmer then cover and cook for 15-20 minutes. Add peas and broccoli to the pot in the last 10 minutes and continue to cook until liquid is absorbed and quinoa is tender.
Stir through cashews and coriander to serve.
Energy 1672.72 kJ
Calories 399.52 cal
Sat. Fat 4.68g