INGREDIENTS
2 lb
boneless skinless chicken (or tempeh)
1 tsp
salt
1/2 tsp
fresh ground black pepper
1 tbsp
extra virgin olive oil
1 tsp
ground turmeric
1
onion (chopped)
1 tbsp
grated chopped peeled fresh ginger
4 cloves
garlic (minced)
2
plum tomatoes (chopped)
1 1/2 tsp
curry powder
1/2 tsp
ground cumin
2 cups
quinoa (rinsed)
2
bay leaves
1 1/2 tbsp
Asian fish sauce
2 3/4 cups
chicken broth or vegetable broth