1 lb boneless, skinless chicken thighs, cut into bite-size pieces
4 tsp mild curry powder (such as vadouvan)
1 tbsp coconut oil
½ yellow onion, finely chopped
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 cup peas
1 cup cherry tomatoes
⅔ cup low-sodium chicken broth
½ cup full-fat coconut milk
½ tsp sea salt, divided
1 cup quinoa (red or white), rinsed
3 cups loosely packed baby spinach
In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.
Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.
Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.