A tasty recipe, simple to prepare and ideal for those who are intolerant to gluten and lactose. Perfect as a main dish for a light and nutritious dinner.
Rinse the quinoa under running water to remove the bitter taste caused by saponin on its surface.
Bring 2 cups of water with a pinch of salt to a boil in a pot. Add the quinoa, cover, and cook on very low heat for about 15 minutes or until all the water is absorbed.
Cut the zucchini into julienne strips and sauté them in a pan with extra virgin olive oil, ground ginger, and dried basil. Cook the chicken cut into cubes in the same pan.
Combine the cooked quinoa with the zucchini and chicken in a large bowl. Mix well and serve hot.
Pot
Store in the refrigerator for up to 2 days
Tips: 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.
Italia, Puglia
| 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 |
