INGREDIENTS:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 4 tsp mild curry powder (such as vadouvan)

• 1 tbsp coconut oil

• ½ yellow onion, finely chopped

• 1 tbsp peeled and minced ginger

• 3 cloves garlic, minced

• 1 cup peas

• 1 cup cherry tomatoes

• ⅔ cup low-sodium chicken broth

• ½ cup full-fat coconut milk

• ½ tsp sea salt, divided

• 1 cup quinoa (red or white), rinsed

• 3 cups loosely packed baby spinach

PREPARATION:

1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.