Quinoa with fried chicken, mushrooms and pesto
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa with fried chicken, mushrooms and pesto

Serves 4; 30 minutes
250 g
250 g
bacon lardons
400 g
mushrooms, sliced
400 g
chicken
5 tbsp
pesto 
3 tbsp
crème fraîche
1
sweet red pointed pepper
100 g
rocket
 
salt and pepper
3 tbsp
pine nuts
2 tbsp
capers 

 

Tip: Feel free to replace the bacon lardons and the chicken with fresh seasonal vegetables. A recipe only acts as a source of inspiration, so feel free to put your own take on it! 

Equipment

-

Instructions

  • Boil the Quinoa according to the instructions on the back of the packaging. 
  • Fry the lardons in a frying pan until crisp. Remove the lardons with a spoon and put them in a bowl, then use the frying pan to fry the chicken and the mushrooms. 
  • Brush the mushrooms clean first and slice them. Fry the mushrooms and the chicken in the frying pan over a medium heat. 
  • After a few minutes, add 2 tbsp of pesto and stir well through the mushrooms and chicken.
  • Mix 3 tbsp pesto with the crème fraîche and then stir it into the Quinoa. 
  • Cut the pointed pepper into pieces and mix into the Quinoa, lardons, chicken, mushrooms and the rocket. Season to taste with salt and pepper. 
  • Divide the mixture over 4 plates and finish it off by decorating with the pine nuts and capers. 

Nutritional value per person

  • 812 Kcal
  • 42 g Carbohydrates
  • 58 g Protein
  • 44 g Fat
  • 8 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.