Summery quinoa bowl

Recipe for 4 persons

Time
Cooking: 20 – 25 minutes
Preparation and serving: 20 – 30 minutes

Ingredients

200 g organic tricolour quinoa mix
450 g water
1 tbsp sugar
2 tbsp salt

4 chicken breasts (about 450 g)
1 tsp salt
4 tbsp sunflower oil (heatable)
2 tsp paprika
2 tsp pure peanut butter (available from nu3 at Coop)
½ grated zest of a lime

3 tsp sesame oil
4-6 tsp low-salt soy sauce
Juice & grated zest of ¾ of a lime
4 tsp pure peanut butter (available from nu3 at Coop)
Some sambal oelek (depending on how spicy you want it to be)
15-20 g weak chicken stock (depending on sauce consistency)

150 g cucumber
150 g celery
150 g edamame
4 radishes
4 apricots
1 peach
1 sunflower
1 pack microgreens
4 tbsp cashew nuts

How to make it

Rinse the quinoa with cold water. Cover the quinoa with the water, add the salt and sugar and bring to the boil. Cover and cook on medium heat for about 15 minutes. You may need slightly more water and/or time (the quinoa should split). Leave the quinoa to cool slightly.

Dice the chicken breast into pieces of roughly equal size, then mix them with the oil, paprika and salt. Fry the chicken in a pan, leave to cool slightly, then mix in the peanut butter and grated lime zest.

Briefly blend the sesame oil, soy sauce, lime juice, grated lime zest, peanut butter, sambal oelek and chicken stock together. Add half of the mixture to the quinoa and set the rest aside for later.

Briefly boil the edamame beans in salted water, then immerse them in ice cold water and shell them. Slice the apricots and peach lengthwise into eight pieces, then chop the pieces into rough slices. Cut the cucumber into quarters, then chop into pieces of roughly equal size. Peel the celery stalks and slice them thinly. Grate the radishes. Rinse the sunflower briefly and pluck out the yellow petals.

Tip
You can add chilli to taste if you like a bit of spice. For a vegan or vegetarian alternative, I recommend replacing the chicken with planted.chicken or simply leaving it out entirely. You can also use vegetable stock instead of chicken stock. I like using soy sauce with a reduced amount of salt (green cap). You can add anything you like to this dish (such as raspberries, Japanese mayonnaise, salted peanuts, lime slices, etc.).

Serving
This dish is best served in deep plates or bowls. Put the quinoa in the dish first, then cover it with the chicken, apricots, peach, cucumber, edamame, celery and cashews, arranged separately alongside each other. Next, pour on the sauce. Finally, add the sunflower petals and microgreens to the centre of the dish as a garnish.

Shopping list

4 chicken breasts (about 450 g)
200 g quinoa, mixed
150 g cucumber (1/2)
150 g celery
4 radishes
100 g edamame (frozen or fresh)
2 limes
4 apricots
1 peach
60 g cashew nuts
1 pack microgreens (e.g. Betty Bossi)
1 sunflower
Some peanut butter or purée (100% peanut), e.g. from nu3 (Coop)
Some sesame oil
Some soy sauce (green cap, low in salt)
Some sambal oelek
Some chicken stock or weak bouillon
Some sunflower oil
Some paprika