1/2 med onion, diced
2 garlic cloves, minced
1 Tbsp fresh garlic, minced or grated.
1 lb chicken tenderloins, cut into cubes
1/2 butternut, cubed (approx 2 cups of cubes)
1 stalk green onion, diced, approx 2 Tbsp
2 Tbsp curry powder
1/2 tsp cumin
1/4 tsp coriander
sprinkle of cayenne
sprinkle of red pepper flakes
Saute onion and garlic in a bit of olive oil in 6-qt stockpot on med-low. Add chicken cubes, butternut, green onion, and spices. Continue sauteing until chicken is cooked and butternut is tender.
2-3 cups veggie or chicken stock
1 can light coconut milk, unsweetened
1/2 cup tri-color quinoa, rinsed
3 oz spinach, torn into bite-sized pieces
Add liquids to sauted mixture in stockpot; turn down to low. Cover and allow liquid to warm through, approx 5 min. Add quinoa; continue to cook covered until quinoa has cooked. Add spinach and cook for approx 5 min longer, until spinach has wilted.