Cook the Quinoa: Combine 1 cup of water and quinoa in a pot. Bring to a boil, then cover and reduce heat to medium. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender—fluff with a fork and set aside.
Prepare the Kale: Place kale in a large bowl and drizzle with 2 tablespoons of olive oil. Massage the greens with your fingers for 2-3 minutes until they soften and reduce in volume. Set aside to rest.
Make the Spice Paste: In a small bowl, mix salt, turmeric, and mustard powder with 1 cup of water to create a smooth paste. Set aside.
Toast the Seeds: Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat. Add mustard seeds and cook for 2 minutes, stirring frequently. Add cumin seeds and cook for 30 seconds until fragrant.
Cook the Chicken: Add the spice paste and serrano chiles to the skillet. Stir well and cook for 1 minute. Add the chicken strips, tossing them to coat in the sauce. Cook for 10-12 minutes, basting the chicken with the sauce frequently, until the chicken is fully cooked and tender.
Assemble the Dish: Serve the chicken over the quinoa and top with the massaged kale. Adjust seasonings to taste before serving.
Notes
Leftovers:-Store in the refrigerator in an airtight container for up to 5 days.
Gestational Diabetes Carb Count: ½ cup cooked quinoa equals 20 - 22 g of carbs
