Quinoa Chicken Pan

Ingredients for 4 servings:

• 2 garlic cloves
• 1 tbsp honey
• 1 bunch of spring onions
• 250g quinoa
• 1 cup of cream
• 3 tbsp oil
• 500 g chicken breast fillet(s)
• 1 piece(s) ginger, walnut-sized
• 2 tbsp soy sauce
• 3 m.-large carrot(s)
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the ginger and garlic. Mix with the soy sauce and honey. Dice the meat, add it to the marinade, and let it marinate for a few hours (or overnight). Peel and slice the carrots. Finely slice the onions and set aside, leaving the green parts of the onions aside. Heat 1 tablespoon of oil and brown the meat, then remove from the pan. In the remaining oil, brown the white parts of the onions and add the washed and drained quinoa. Pour in 250 ml of water, cover, and simmer for 5 minutes. Mix in the carrots and cream, season with pepper and salt, and simmer for another 10 minutes. Finally, stir in the meat and the green parts of the onions and heat until just heated through.