1 tablespoon olive oil

1 medium onion, diced

1 teaspoon sea salt

2 teaspoons curry powder

14- ounce can coconut milk

1 cup canned diced tomatoes

2 tablespoons tomato paste

1 pound boneless, skinless organic chicken breast, cut into 1‑inch cubes

3 packed cups baby spinach

1/2 cup cooked quinoa, warm

Heat the oil in a large skillet. Add the onion and salt, and saut. over medium

heat for about 7 minutes, until translucent. Add the curry powder

and saut. for an additional minute, until the spice fully coats the onion.

Incorporate the coconut milk, tomatoes, and tomato paste into the mixture.

Stir occasionally for 5 minutes, until sauce slightly thickens. Fold in

the chicken and simmer for 5 to 6 minutes, or until cooked through.

Stir the spinach into the mixture and cook for 3 minutes or until wilted.

Add a pinch more salt to taste, if needed.

Serve warm over the quinoa.