I’ve been cooking this chicken and quinoa dish a lot lately because it’s tasty, quick to prepare and you can add pretty much any veg you like to it. This is a stripped down version, but if I have chilli, mangetout and/or baby corn then I’ll add them. This serves one person, but can easily be adapted for more.
1/4 cup of quinoa
1 1/4 cups of water
1 chicken fillet (finely sliced)
1 tsp of oil
1 glove of garlic (crushed)
small piece of ginger (grated)
2 handfuls of spinach
1/4 tsp of soy sauce (in my case gluten free soy sauce)
1/4 tsp of honey
a pinch of Chinese Five Spice powder
Rinse the quinoa and cook according to the instructions on the packet. For me that was 5 parts water to 1 part quinoa simmered for 20 minutes and then left to rest for 10 minutes.
Heat the oil in a large frying pan or wok and add the garlic and ginger (if using chilli add it now). Stir for 2-3 minutes.
Add the sliced chicken and stir for a further 4-5 minutes.
Mix the soy sauce, honey and five spice in a bowl and pour into the pan. Stir for 2-3 minutes.
Add the scallions and spinach. Stir until the spinach has wilted.
Add the quinoa, stir until coated and serve.