Thermomix TM6 Chicken & Turmeric Quinoa

Thermomix TM6

Chicken & Turmeric Quinoa                                                      

Total time           30 minutes

Recipe makes:   6 servings

Ingredients
4 fresh coriander, washed, seperated into leaves and roots/stalks
10-20 g turmeric root, peeled, in 2cm pieces
60 g shallot
2 garlic cloves
30 g ginger root
200 g white quinoa (see Tips)
40 g coconut oil
250 g water
1 tsp sea salt, to taste
1 Tbsp stock paste concentrate (veg or chicken)
1 corn cob, kernals only
½ red capsicum, deseeded, thin strips
6 asparagus, chopped 1 cm
50 g bean sprouts
60 g peas, frozen
500 g chicken thigh, diced 3cm cubes
80 g dried currants
1 – 2 red chilli, sliced to garnish (optional)

Method

  1. Wash then soak quinoa for overnight, up to 12 hours.
  2. Place coriander leaves only into mixing bowl with MC in place, and chop 3 sec/speed 6. Set aside.
  3. Place turmeric, shallot, garlic, ginger into mixing bowl with MC in place, and chop 3 sec/speed 7. Scrape down sides of bowl.
  4. Place coconut oil into mixing bowl, with MC in place and cook  3 min/120°C/speed 1. Add water and stock paste into mixing bowl.
  5. Drain quinoa directly into TM basket over the sink, then place in position in the mixing bowl. Place Varoma dish into position, add the corn, capsicum and asparagus cook 8 min/Varoma/Reverse/speed 3. Add the Varoma tray with peas and bean sprouts 2 min/Varoma//speed 3.
  6. Add 500 g chicken to the mixing bowl beneath the basket, cook 5 min/Varoma/Reverse/speed 1. Remove Varoma and place vegetables into Thermo-server to keep warm. Turn the quinoa from the basket to the bowl, into the chicken mixture, with MC in place, cook a further 5 min/100/Rev/speed 1.
  7. Place the quinoa into the Thermoserver with the vegetables and combine until evenly distributed. Leave to absorb 10 minutes then serve. Garnish with coriander leaves, currants and chilli.

Tips

  • To make quinoa cook in the allotted time, soak for a minimum of 2 hours.  To increase its nutrition and ease of digestion add coconut kefir or natural yoghurt to the soaking water.
  • Chilli may be included in step 3 if you prefer a spicy meal.

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