Cajun Chicken Quinoa - Recipe

1) Dry fry the spices (excluding coriander) on medium/high heat for a minute. Add garlic paste, tomato puree, chicken and cook for 2 minutes. (Keep the ingredients moving incase they stick to the pan. You may also need to add a drop of oil or water to moisten the pan and prevent the ingredients from catching - make sure your temperature is not too high).

2) Lower temperature to medium heat, add carrots, pepper and green beans and a splash of vinegar vinegar. Fry for further 2 minutes.

3) Pour in stock, and sprinkle in quinoa. Leave to simmer on medium heat for about 20 minutes. If the water evaporates before the quinoa has cooked, add a little more water to the dish.

4) Before the last of the liquid evaporates, add spinach and coriander leaves, then add some fresh chopped tomatoes for the last minute. Once the spinach has wilted into the dish, season with black pepper and you are ready to serve.

This amount feeds 1-2 people.

This dish was made by a member of the Healthy Supplies team. Do note that no extra salt was added as the garlic paste already contains salt. You may want to increase or decrease spice quantities to your preferred taste.

Products used in this recipe    Whole Quinoa, Organic (Infinity Foods) 450g Whole Quinoa Grain, Organic    Tomato Puree Double Concentrate, Organic 130g (Essential) Organic Tomato Puree    Coriander Leaves, Dried 50g (Hampshire Foods) Coriander Leaves    Chicken Stock Cubes - Very Low Salt, Organic 48g (Kallo) Kallo Chicken Stock Cubes    Vegetable Stock Cubes - Very Low Salt, Organic 60g (Kallo) Vegetable Stock Cubes