A recipe for an oriental chicken and quinoa stew. Preparing a nutritious dinner doesn’t have to involve spending the whole day in the kitchen. You can make this proposed meal literally in 30 minutes. Allow yourself a culinary journey and discover more exotic flavor combinations. You’ll diversify your menu and provide your body with necessary nutrients.
Ingredients
- Quinoa – dry white: 38 g (about 2 and 1/2 tablespoons)
- Chicken breast: 82 g
- Chinese mixed vegetables: 118 g (about 1 and 2/5 cups)
- Tomato passata: 164 g (about 1/2 cup)
- Refined rapeseed oil: 9 ml (about 1 and 2/5 tablespoons)
Spices
- Oriental curry seasoning: 1 g (about 1/2 teaspoon)
- Sweet paprika, ground: 1 g (about 1 and 1/2 pinches)
- Hot paprika, ground: 1 g (about 1 and 1/2 pinches)
- Fine-grain iodized sea salt: 1 g (about 1/2 pinch)
- Black pepper, ground: 1 g (about 1 and 1/2 pinches)
Additional
- Raisins: 20 g (about 1 and 2/5 tablespoons)
- Mung beans: 13 g (about 1 and 2/5 tablespoons)
Preparation
- Cook the quinoa in salted water for about 15 minutes.
- Wash the meat, pat it dry, and cut it into cubes.
- On a heated pan with oil, fry the meat, then add the mixed vegetables and sauté.
- Add the tomato passata and spices, mix well, and simmer covered for another 5-10 minutes.
- Mix the cooked stew with quinoa. Sprinkle the dish with raisins and bean sprouts.
