
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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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)
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Preparation
For the quinoa:
- 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:
- 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.