Quinoa is a grain that’s high in protein and fibre. Not only is quinoa very versatile, it tastes delicious and has a great crunch. It can easily replace rice or pasta in many dishes. This chicken recipe can be adapted for people with chewing or swallowing problems by blending ingredients to the required consistency
Ingredients
500g chicken fillet
400g sweet potatoes
300g quinoa (dried)
300g mushrooms
300g young carrots
200ml cream or soy cream
1 tbsp pepper and salt
1 tbsp margarine
1 small bunch thyme
1 bay leaf
1 tbsp tarragon (dried or shredded) leaves in vinegar
3 tbsp instant binder
1l poultry or vegetable stock (ready-made)
Preparation
- Dice the chicken fillet.
- Peel and dice the sweet potato.
- Dice the young carrots and mushrooms and blanch in stock until ‘al dente’. Drain through a sieve and rinse vegetables under cold running water.
- Cook the quinoa in vegetable stock as indicated on the package.