Quinoa with chicken, zucchini and baby spinach (Source: EFCCA)

Source: efcca.org/sites/default/files/HUCUK brosura 2021 EN LowRes_0.pdf (pg 60)

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Ingredients (serves 2):

• 1/2 cup of quinoa (85 g)
• One tablespoon of olive oil
• One medium-sized courgette
• a handful of baby spinach
• 200 g of chicken fillet
• Salt
• A bit of chicken stock
• Herbs of choice

Preparation:

Rinse the quinoa, put it in the pot and pour a full cup of water over it.

While the quinoa is cooking, fry the courgettes chopped into rounds on 1 tablespoon of olive oil. After 5 minutes, add the diced chicken, that you have
salted beforehand, into the pan. Add a bit of chicken stock or water and let it simmer over medium heat. Finally, add spinach into the pan, and let it wilt. Add more salt, if needed. When the quinoa is cooked, add 1 tablespoon of olive oil. When the courgettes and chicken are ready (20 – 30 minutes), add cooked
quinoa to the pan and add your spices of choice. This can be served both hot and cold

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.