hearty quinoa chicken garden medley

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ingredients:

• 3 boneless chicken breasts
• 1/4 white onion
• 2-3 cloves garlic
• 1 can coconut milk
• cooked quinoa
• green onions 
• sunflower seeds (we use roasted unsalted seeds)
• 1 bell pepper
• cucumber

process:

• start cooking the quinoa (I use a rice cooker)
• chop the onion, green onions and bell pepper
• slice the cucumbers
• place the cucumbers and green onions off to the side, along with the sunflower seeds - they will form the quinoa part of the meal. if desired, you can arrange the cucumbers around the edge of a plate.
• crush the garlic
• cut the chicken into small pieces
• sauté onion and garlic on medium to medium-high heat, uncovered
• add chicken and bell pepper
• once chicken is cooked, add coconut milk.
• heat uncovered. let the mixture thicken and absorb the flavours.

serving suggestions:

• ​place desired serving of quinoa in a bowl. top quinoa with green onions and sunflower seeds
• place bowl in centre of plate. ring bowl with sliced cucumbers
• select a separate bowl of desired size. ladle desired serving of coconut milk and chicken mixture into bowl.
• eat with a spoon, getting each respective mixture in each bite.
• alternatively, you can add the quinoa mixture and the chicken mixture together. (see note below)

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• note: serving sizes shown in photo are very filling and usually result in leftovers. reheating leftovers may be easier if respective mixtures are separate, but combining them and reheating them is possible.

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