Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked.
Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
Stir in the water and bring to a bubble.
Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes.With about 5 minutes left to cook, stir in the frozen peas.
Turn heat to low and keep warm until ready to serve.
ServeCurried Quinoa with Chicken and Peas with side salad.