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Quinoa pan with shredded chicken

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Ingredients for 3 servings:

  • 400 g chicken breast fillet(s)
  • 200g quinoa
  • 170 g mushrooms (jar)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tsp, leveled seasoning salt (fried chicken)
  • 1 tsp curry
  • ½ tsp vegetable broth (instant granules)
  • 1 cup of cream
  • Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the quinoa and cook it in water according to the instructions (I always add ½ teaspoon of vegetable soup granules). Brown the finely chopped chicken in a pan, add the chopped onions and finely chopped garlic clove, and let it simmer for a while. Add the finely chopped mushrooms and reduce the heat to low. Season to taste. Thicken the mixture with 1 cup of cream. Once the quinoa is cooked, stir it into the mixture and let it stand for 3 minutes. Adjust seasoning if desired. You can also serve it with a mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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