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Chicken and Spring Vegetable Quinoa Bowl

Serves 4

21 Vex 0623 July Shop Recipeshots Chickenspringvegetablequinoabowl

Ingredients

Method

  1. Place the spelt in a pan of cold water. Bring to the boil and simmer for 25 minutes until soft and tender, then drain.
  2. Place the quinoa in a pan of cold water. Bring to the boil and simmer, with the lid on, for 20 minutes, then drain.
  3. Pan fry the plant based chicken chunks, with a little oil, over a high heat for approximately 2 minutes on each side, allowing to colour.
  4. Peel carrots and blanch for 2 minutes, then refresh in ice cold water.
  5. Top and tail green beans and blanch in salted water for 2 minutes, then refresh in ice cold water.
  6. Remove and vein spring green leaves and wash. Fry in pan used to cook chicken chunks for 10 seconds each side.
  7. Slice mushrooms to 1/2 cm thickness and fry in the pan used for the chicken chunks for 2 minutes on each side until golden. Remove from the heat and add the soy sauce, allowing the mushrooms to absorb the liquid.
  8. Arrange as shown. Drizzle with thyme oil.

Used in this recipe

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