Honey chicken and quinoa with vegetables

Sweet chicken with a touch of ginger, accompanied by quinoa mixed with cherry tomatoes and celery, here is a quick dinner that will certainly please young and old alike!

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20 min
4
15 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) olive oil
    • 1 lb (450 g) chicken breasts, cut into 1 cm x 1 cm cubes (replace with firm tofu for the adventurous version)
    • 60 ml (¼ cup) honey
    • 30 ml (2 tbsp) soy sauce
    • 15 ml (1 tbsp) grated fresh ginger

    For the quinoa:

    • 375 ml (1½ cups) raw quinoa
    • 250 ml (1 cup) cherry tomatoes, halved
    • 2 stalks of chopped celery
    • ½ small red onion, finely chopped
    • 30 ml (2 tbsp) olive oil
    • 15 ml (1 tbsp) vegetable spices
    • Salt and pepper from the mill
    • 60 ml (¼ cup) toasted sesame seeds (optional, adventurer version)
  • Preparation

    For the quinoa:

    1. In a large pot, bring 2 liters of water to a boil and cook quinoa for 15 minutes or until al dente. Drain and place in a large bowl. Add cherry tomatoes, red onion, celery, olive oil, vegetable seasoning, salt and pepper. Mix well and serve hot or cold with honey chicken.

    For the honey chicken:

    1. In a bowl, mix together honey, soy sauce and fresh ginger. Set aside. In a large skillet, heat 2 tbsp olive oil over medium-high heat and cook chicken for 5 minutes. Stir in honey sauce, reduce heat to medium-low and cook for another 5 minutes. Serve hot or cold with vegetable quinoa.

For the adventurers

Notes and tips

Replace the chicken with 450g of firm tofu cut into small cubes and add ¼ cup of toasted sesame seeds.