Ingredients
1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided2/3 cup quinoa, rinsed1 tablespoon canola oil1 medium sweet potato, diced1 medium onion, chopped1 celery rib, chopped1 cup frozen peas2 garlic cloves, minced1 teaspoon minced fresh gingerroot3 teaspoons curry powder1/4 teaspoon salt2 cups shredded cooked chicken
Preparation
In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.
