
Quinoa with Zucchini and Chicken
A tasty recipe, simple to prepare and ideal for those who are gluten and lactose intolerant. Perfect as a single dish for a light and nutritious dinner.
Ingredients
- Quinoa
200g200g - Wateras needed
- SaltA pinch
- Zucchini
2units2units - Extra virgin olive oil
2tablespoons2tablespoons - Ground ginger
1teaspoon1teaspoon - Dried basil
1teaspoon1teaspoon - Chicken thighs
2units2units - Black pepperTo taste
- SaltTo taste
Purchasable products
Preparation
- STEP 1 OF 4
Rinse the quinoa under running water to remove the bitter taste due to the saponin on its surface.
- STEP 2 OF 4
Bring 2 cups of water to a boil with a pinch of salt in a pot. Add the quinoa, cover, and cook on very low heat for about 15 minutes or until all the water is absorbed.
- STEP 3 OF 4
Cut the zucchini into julienne strips and sauté them in a pan with extra virgin olive oil, ground ginger, and dried basil. Cook the diced chicken in the same pan.
- STEP 4 OF 4
Combine the cooked quinoa with the zucchini and chicken in a large bowl. Mix well and serve hot.
Suggestions
Pot
General Information
Storage notes
In the refrigerator for up to 2 days
More information
Suggestions: You can customize this recipe by creating a vegan version by replacing the chicken with chickpeas or cubed tofu. Additionally, you can enrich the dish by adding other vegetables such as bell peppers, carrots, or peas.
Origin
Italia, Puglia
Analysis
Attention
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
Energy (kcal) | 194.64 |
Carbohydrates (g) | 18.69 |
of which Sugars (g) | 2.16 |
Fat (g) | 8.01 |
of which Saturates (g) | 1.33 |
Protein (g) | 10.92 |
Fiber (g) | 4.31 |
Sale (g) | 0.03 |
- Proteins10.92g·26%
- Carbohydrates18.69g·45%
- Fats8.01g·19%
- Fibers4.31g·10%