Ingredients
3 chicken thighs
1 c red quinoa
2 c water
2 eggs, lightly beaten
1/4 c carrot, diced
1/4 c corn
1/4 c peas
1/2 c shallots, finely sliced
Chicken marinade
It seems like a lot but make the whole amount as it keeps in the fridge for ages!
1/4 c sweet chilli sauce
1/4 c light soy sauce
1/4 c black vinegar
1/2 c honey
1/4 c oil – Rice Bran ideally
2 tsp fish sauce
1 lime, juiced
Method
Serves 2 people
Start by cooking the quinoa – it’s always 1 part quinoa and 2 parts liquid so make as much as you need
Cook in a rice cooker, it’s so much simpler, or cook it for 15 minutes on a stove top
Make the marinade by mixing all the ingredients together.
Take 3/4 cup of the marinade and pour over the chicken thighs. You can marinade this overnight or, poach the chicken in it.
Heat a pan, which has a lid and place all the chicken in it, pour over all of the marinade and cook for 15 minutes, turning the chicken a few times throughout.
Set aside.
Prepare your vegetables and egg roll…
Dice the carrot, slice off the corn and grab your frozen peas. Alternatively, use a 3 vegetable frozen mix. Makes the preparation time so much quicker.
Whisk the eggs till combined and pour onto a hot pan and let it cook till there are just a few runny bits. Roll it up and let it cook for a minute longer.
Remove the egg roll and thinly slice.
Remove the chicken from the pan and place the corn, carrots and peas into the pan. Cook these for about 1 minute in the juices and marinade.
Slice the chicken and add this with egg and shallots to the vegetables.
Add the cooked quinoa and give it a stir so all the juices are soaked up.
Serve on a plate with some more sliced shallots and some red chilli
For a vegetarian dish, omit the chicken. This is a super healthy dish with huge amounts of protein and other goodies.
Recommended to you
- 3 chicken thighs
- 1 cup red quinoa
- 2 cup water
- 2 eggs, lightly beaten
- ¼ cup carrot, diced
- ¼ cup corn
- ¼ cup peas
- ½ cup shallots, finely sliced
- ¼ cup sweet chilli sauce
- ¼ cup light soy sauce
- ¼ cup black vinegar
- ½ cup honey
- ¼ cup oil – Rice Bran ideally
- 2 tsp fish sauce
- 1 lime, juiced
- Start by cooking the quinoa – it’s always 1 part quinoa and 2 parts liquid so make as much as you need
- Cook in a rice cooker, it’s so much simpler, or cook it for 15 minutes on a stove top
- Make the marinade by mixing all the ingredients together.
- Take ¾ cup of the marinade and pour over the chicken thighs. You can marinade this overnight or, poach the chicken in it.
- Heat a pan, which has a lid and place all the chicken in it, pour over all of the marinade and cook for 15 minutes, turning the chicken a few times throughout.
- Set aside.
- Prepare your vegetables and egg roll…
- Dice the carrot, slice off the corn and grab your frozen peas. Alternatively, use a 3 vegetable frozen mix. Makes the preparation time so much quicker. Alternatively, use a 3 vegetable frozen mix, makes the preparation time so much quicker.
- Whisk the eggs till combined and pour onto a hot pan and let it cook till there are just a few runny bits. Roll it up and let it cook for a minute longer.
- Remove the egg roll and thinly slice.
- Remove the chicken from the pan and place the corn, carrots and peas into the pan. Cook these for about 1 minute in the juices and marinade.
- Slice the chicken and add this with egg and shallots to the vegetables.
- Add the cooked quinoa and give it a stir so all the juices are soaked up.
- Serve on a plate with some more sliced shallots and some red chilli
- For a vegetarian dish, omit the chicken. This is a super healthy dish with huge amounts of protein and other goodies.