Mediterranean Recipe of the day: Quinoa with Chicken

Quinoa with Chicken, Mushrooms and Vegetables

• 492 Kcal per serving
• 4 People
• 30 Minutes

Ingredients

• 100 g Quinoa
• 1 Medium-sized Carrot
• 1 Medium-sized Green bell pepper, green pepper
• 0.5 Medium-sized Red bell pepper, red pepper
• 0.5 Medium-sized Courgette, zuchinni
• 100 g Mushrooms
• 1 Stick Parsley
• 200 g Chicken breast fillet, skinless
• 2 Tbsp Olive oil
• 1 Pinch Black pepper
• 1 Medium sliced Ginger
• 2 Tbsp Soy sauce, low salt

Preparation

1. Heat the water in a small saucepan. When it starts to boil, add the quinoa and let cook for 10-15 minutes. Strain.
2. In the meantime, peel and cut the carrot, peppers and courgette. Wash the mushrooms and cut into slices.
3. Sauté the mushrooms with a bit of parsley. Set aside. Cut the chicken into strips and fry lightly in the oil.
4. Add the vegetables to the pan and brown them a little. Add the mushrooms and pepper and stir.
5. Add the half cup of water and quinoa to the pan. Toss in some peeled and minced ginger. Turn heat up to maximum and stir. When the water evaporates, add the soya sauce and mix well. Serve hot.