Curried Ginger Chicken with Quinoa, Carrots, and Onions

I was a bit nervous about this dish when I made it because the recipe was based entirely on what was in my refrigerator at the time.  However, it turned out amazingly flavorful, moist, and delicious!

Curried Ginger Chicken 
with Quinoa, Carrots, and Onions
1 chicken breast, sliced into 1.5" strips
4-5 carrots, thinly sliced
1 medium onion, sliced
4 tablespoons freshly grated ginger
2 tablespoons hummus
3 teaspoons curry powder
1/2 cup quinoa
1 can chicken broth
1/2 cup water
olive oil

In a small bowl, mix 3 tablespoons ginger, 2 teaspoons curry, hummus, and 1 tablespoon olive oil. Place the onion slices in a small pan. Drizzle with about 1 tablespoon olive oil. Place chicken strips on top of onions. Top chicken with curry mixture.  Bake at 325 degrees, covered, until chicken is cooked (about 25 min).

In a small saucepan, heat chicken broth and water with 1 teaspoon curry and 1 tablespoon ginger. Add quinoa and boil lightly for 10 min.  Add carrots and continue to cook until quinoa is fluffy and excess liquid has evaporated, stirring frequently (about 15 more min).

Serve quinoa and carrot mixture topped with onions and chicken.

Enjoy!