12 oz. quinoa
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 oz. shiitake mushrooms, thinly sliced
2 organic chicken breasts, cut into 1/4 inch pieces
Salt and freshly ground black pepper
1 litre vegetable or chicken stock
2 medium zucchini, cut into 1/4 inch pieces
Juice of 2 lemons
3 Tbsp. toasted sesame seeds
Small bunch fresh cilantro, ripped into shreds
Extra virgin olive oil, to drizzle
Toast the quinoa in a dry pan, then rinse it under running water and drain. Heat the oil in a medium pan, then add onions and garlic and sauté for 1 minute. Add the shiitake mushrooms and cook for a few minutes more. Add the quinoa and the chicken, season with a pinch of salt and some freshly ground black pepper, and add the stock. Bring to the boil, cover the pan, then reduce heat to low and cook for 15 minutes, until the ingredients are well combined and the chicken is cooked through. Remove the lid. Add the zucchini, lemon juice, sesame seeds and 3/4 of the cilantro. Turn off the heat underneath the pan, replace the lid on top and leave for 2 minutes more. Finish with the remaining cilantro and a drizzle of olive oil. Season with salt and pepper.
Tip: toasting the quinoa in a dry pan brings more depth to the flavor.
Recipe from: Around the World in 80 Dishes by David Loftus & Jamie Oliver