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1 large red onion, thinly sliced
2 garlic cloves, peeled and finely diced
30ml chicken tikka masala
240g canned chopped tomatoes
2 cubed skinless boneless chicken breast
60ml plain yoghurt
40g fresh watercress
Salt and pepper to season
Fill pot with quinoa, add water to pot so that water covers the top of the quinoa, bring pot of water to the boil, then turn off and cover pot and let it sit for 10 minutes.
Serve quinoa with curry and top with watercress.