Chicken Curry Stew and Quinoa – Dr Wendy Davis ND

Chicken Curry Stew and Quinoa

Even though spring has technically arrived, there are still some windy and cold days left before the warm weather is here.  So, until then, here is a fantastic soup that is easy to make and delicious to eat.



  • 1-2 Tbsp Olive oil
  • 1 lg Onion, chopped
  • ½ lb Chicken breast, diced
  • ¼” Ginger, minced
  • 1 tsp Cumin seeds
  • ½-1 tsp Garam masala 
  • 1 tsp Fennel seeds
  • ½ tsp Curry powder
  • ½ head Broccoli, chopped (florets and stems - peeled)
  • 1 c Green beans
  • 1 ¼ c Water
  • 1 c Quinoa
  • 1 c Water
  • Pinch Salt and pepper to taste

Instructions for Curry:

  1. Heat oil in a skillet over medium heat and add onions. Saute until onions are clear
  2. Add chicken and cook through
  3. Add garlic, ginger and spices, cooking until fragrant ~ 5 min
  4. Add ¼ c water, and simmer for 5 minutes, being careful not to burn
  5. Add an additional 1 c water and then add broccoli and green beans
  6. Cook until vegetables are tender and pour over quinoa

Instructions for Quinoa:

  1. Rinse the quinoa: Pour the quinoa into a colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
  2. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes 
  3. Reduce heat as time goes on to maintain a gentle simmer.
  4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork