Quinoa with chicken, broccoli and almonds

Ingredients

For 1 serving

• Quinoa55 g
• Chicken breast140 g
• Broccoli180 g
• Almonds10 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: October – March

Method

1. Rinse the quinoa in a fine sieve under running water. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff with a fork.
2. Meanwhile bring a few centimetres of water to the boil under a steamer basket. Cut the broccoli into florets, steam them covered for 6 minutes, until tender but still bright green, and salt them.
3. In the meantime toast the almonds in a dry frying pan over medium heat for 2–3 minutes, until golden, and chop them roughly. Cut the chicken breast into cubes of about 2 cm.
4. In the same pan heat the olive oil over medium-high heat with the crushed garlic clove and brown the salted chicken for 6–7 minutes, turning, until golden outside and no longer pink inside; remove the garlic.
5. Combine the quinoa, broccoli and chicken and finish with the almonds, lemon juice and a grind of black pepper.