Lemony Kale Quinoa with Turmeric and Chicken

gluten free, paleo

What to do with fresh turmeric root? Why turn it into this SUPER FOOD medley! JJ Virgin and I made this recipe live at her house just last night, and we lost count when trying to add up all of the super food ingredients within it! The fresh turmeric was extremely easy to incorporate into the dish and so we used it in both the marinade for the chicken and in the quinoa.

Note: for those on a super low carb diet, feel free to sub in 4 cups of shredded cauliflower or Brussels sprouts in place of the quinoa. Reduce the broth to 1/4 cup and reduce the cook time in half.

Lemony Kale Quinoa with Turmeric and Chicken
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

For the Tumeric Marinaded Chicken
  • 1 cup coconut cream
  • 2 tablespoons olive oil
  • 1 Tablespoon freshly grated turmeric root
  • 1 teaspoon Ginger Root
  • juice from 1 Lemon
  • ½ teaspoon ground cayenne pepper
  • 1 clove Garlic, minced
  • 1 teaspoon sea salt
  • 2 pounds raw chicken breast, cubed
For the Quinoa:
  • 1 tablespoon coconut oil
  • 1 tablespoon freshly grated ground turmeric
  • 1 teaspoon Curry Powder
  • ½ teaspoon cumin
  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth
  • 2 baby kale, chopped
  • juice from ½ Lemon
  • 2 tablespoons raw pepitas

  1. Combine all of the marinade ingredients in a bowl, except for the chicken. Mix well to combine. Add the chicken cubes and mix well. Cover and place in the fridge for 2 hours, or up to overnight.
  2. Preheat the oven to 360 degrees F. Lightly coat a baking sheet with olive oil. Place the chicken cubes on the pan so that they aren’t touching. Bake for 20 minutes. Without removing the chicken from the oven switch to the high broil for 5 to 10 minutes. Remove once golden.
  3. In a medium sauce pan place the coconut oil over medium heat. Add the turmeric, curry and cumin. Heat until fragrant. Add the quinoa and stir frequently until it starts to make popping sounds.
  4. Add the chicken broth and bring to a low simmer. Cover, reduce the heat to low, and cook undisturbed for 10 minutes. Remove the lid, stir in the kale, and place the lid back, cooking for another undisturbed 10 minutes. Turn the heat off and let the quinoa sit for 5 minutes. Remove the lid and transfer to a bowl.
  5. Fluff the quinoa and mix in the lemon juice. Garnish with pepitas and serve with the chicken. Enjoy!

Calories: 330     Fat: 21g     Carbohydrates: 21g     Sugar: 1g     Sodium: 300mg     Fiber: 4g     Protein: 15g    

gluten free, paleo


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