by in Recipes November 28, 2017

As promised, a recipe using cooked quinoa. An easy mid week tasty quick dinner.

Add sliced chicken breast (allow one per person) to thai red curry paste (enough to cover the chicken well) and marinade chicken for a few hours.

Saute chopped pineapple in 1 1/2 tablespoons of coconut oil. When caramelised, take out of pan and put to one side. Saute chicken pieces in the juices left in the pan from the pineapple until nice and brown, add a little more coconut oil if necessary.

Add 1 chopped red and 1 chopped yellow pepper, three cloves of garlic and two grated carrots. Saute until the vegetables are wilting a little bit.

Add in the already sauted pineapple and any juice that has accumulated. If you used tinned pineapple (in pineapple juice only) you will have quite a bit of juice and you can add some of this to get a consistancy you like, but you dont want it too wet.

Add your cooked quinoa and stir fry and lastly off the heat, add some chopped spring onions and corriander.

Serve and enjoy !!


Leave a Reply

Your email address will not be published.