Ingredients:
Coconut milk
Quinoa
Curry
Mushrooms
Beets
Chicken/Vegetable broth
Tofu
Ginger
Onions
Tomatoes
Maggi
Habanero peppers
Boil chicken with salt, 2 maggi, onions, and 2 habanero peppers (split horizontally into 2 parts)
Marinate tofu in sauce and place in fridge for 30 minutes
Take chicken out and reduce heat. Place chicken, tofu and beets in oven for 15 - 20 mins
Add curry to chicken broth (can use vegetable broth for vegetarians).
Blend ginger, tomatoes and onions together. Pour mix into the broth.
Keep on medium and boil for 10 minutes, stir occasionally
Pour the mixture into rice cooker
Add coconut milk
Add quinoa to boiling mixture
Add vegetables (mushrooms, corn, green beans etc) when quinoa is almost ready
Serve with beets, chicken and or tofu (for vegetarians)
Yes it was MARVELOUS!!! The end product was even better than I could imagine. It took me about 1 hour and half to make the dish (with serious multi-tasking)
.jpg)
