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TriathlEats: Curry Chicken With Quinoa

  • By Bethany Mavis
  • Published Aug 20, 2014
Curry Chicken With Quinoa. Photo: AJFPhoto.com


With its mix of sweet, peppery and nutty flavors, this protein-rich dish will appease your post-race appetite.

Ingredients

For curry chicken:
1 pound chicken thighs, skinless
and boneless
2 T madras curry powder
2 T olive oil
½ small onion, julienned
8–10 sprigs cilantro
4–5 cloves garlic, crushed
¼ tsp white pepper
1 tsp kosher salt
Juice of 1 lime

For arugula pistou:
10–12 basil leaves
3 cups arugula
2 cloves garlic
¼ cup toasted pumpkin seeds
½ cup extra virgin olive oil
¼ tsp ground cumin
½ tsp kosher salt

For quinoa salad:
½ cup tri-color or rainbow quinoa
Pinch of salt
¼ cup toasted pumpkin seeds
¼ cup dried cranberries
1½ cups arugula

Directions

Trim excess fat from chicken thighs and set aside. Combine curry powder, olive oil, onion, cilantro, garlic, pepper, kosher salt, lime juice and 1 cup water in a bowl and stir. Pour marinade into a plastic zip-top bag and add chicken thighs. Marinate in refrigerator for 4–12 hours. Remove the chicken from the marinade and place onto a hot grill for 6–8 minutes on each side until chicken is cooked through. To make the arugula pistou (a cold sauce, akin to pesto), combine all ingredients in a food processer and purée until smooth; set aside. To make the quinoa salad, rinse quinoa. Add 1 cup room-temperature water and salt to a rice steamer with quinoa and cook (or follow package directions). Once quinoa is cooked, mix with the remaining ingredients and 5 tablespoons of the arugula pistou. Place the quinoa salad on a plate, slice the chicken thighs and arrange over the salad. Alternatively, the chicken can be diced and tossed with the quinoa salad. Makes 2 servings.

To make this an easy post-race meal, chef Zane Holmquist usually marinates the chicken and prepares the arugula pistou the night before a race. If you keep the arugula leaves separate, you could even make the whole dish in advance—it reheats well, or tastes great cold. If you make extra pistou, it’s also great to mix in with tuna salad, brush on grilled vegetables or stir into hummus.

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FILED UNDER: Nutrition / Recipes TAGS:

Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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