Okay... I just ate WAY TOO MUCH of a new dish that I am in LOVE with.
Again, I made up the recipe but based on something I saw Rachel Ray make this week.
1 lb chicken, cubed and marinated in coconut milk, salted and peppered
2 tablespoons curry paste
3 scallions, chopped
15 shitake mushrooms, chopped
1 can roasted red pepper
5 asparagus spears, cut at angle
2 inch grated ginger
2 garlic cloves grated
1 cup quinoa
1/2 can coconut milk
Saute chicken in 2 tablespoons of EVOO. Add garlic and ginger. Brown and add veggies and curry paste. Add milk and quinoa. Cook for 20 minutes on medium.