Looking for a quick but nutritious dinner, readers? Try this recipe for one pot chicken and kale quinoa, fried with egg and flavoured with Indonesian sambal chilli paste and soy sauce. A quick and easy weeknight dinner recipe that is brimming with flavour and nutrition.
I love recipes like this because not only can it be made in the one pot (less washing up, yes!) but it also happens to be pretty good for you too. As I’ve mentioned a few times here, my family can be a bit sceptical when it comes to trying different or healthier foods. I still get confused expressions when I say the name quinoa to them. So much so that I often find myself explaining, “it’s like couscous, but a bit nuttier.” As such, I have to have creative ways to add in the quinoa, like in my tomato, za’atar and quinoa soup.
I also added a little bit of the East Asian flavours with the addition of soy sauce and sambal chilli paste, so it has a bit of a similar flavour palette to my Indonesian fried veggie noodles. You can serve the quinoa with an extra dollop of sambal. You can make your own sambal from scratch, but if you’re new to the cuisine, or a bit lazy like me, then sambal in usually available in the world foods section of mist larger supermarkets these days. There is also some eggs scrambled into the quinoa to add a little bit of creaminess and a bit of tomato ketchup for some sweetness.
It’s a super easy meal to whip up yet satisfying and nutritious. With the current weather, where you just want to load up on heavy foods, a hot bowl of this quinoa stir fry provides all the comfort without any of the effort.
- 2 tbs oil
- 1 onion sliced
- 4 cups chopped kale
- 1 cup quinoa, washed and drained
- 1 chicken breast, diced
- 2 cups water
- 1 tbs sambal paste
- 1 tbs tomato ketchup
- 1 egg
- 1 tbs soy sauce
- Salt to season
- In a deep pan or wok add oil and allow to heat up before adding sliced onion. Add a 1/4 tsp salt to help onions soften. Cook onions until a deep golden brown.
- Add in diced chicken and cook until chicken is sealed and browned on the outside.
- Add in the washed quinoa. Stir and let it toast in the pan for about a minute then add in the chopped kale. Stir all the ingredients together well. Then add in the 2 cups of water. Turn the heat up to high and place lid on pan and leave to cook until the quinoa has absorbed all of the water and the quinoa is soft and fluffy, about 10-15 minutes.
- Once the water has all been absorbed, uncover and give the ingredients a good mix. Stir in the sambal paste and tomato ketchup. Make a well in the middle of the pot and crack the egg in the middle of the pan. Use a spoon to scramble the egg in the well of the man and then stir into the quinoa well. Cover and leave to cook for a final 5 minutes to make sure everything is cooked through well.
- Add in soy sauce and the season with salt to taste. Serve with additional sambal paste as desired.