Name: CHICKEN WITH QUINOA AND COURGETTE
Ingredients: 400 g Boneless skinned chicken breast or leg; 300 g Courgette, cut into dice; 150 g Sweet dried onion, cut as desired; 200 g Red or white quinoa; 40 g Walnuts; PONS Seleccion Familiar Traditional EVOO.; Sal; Pebre; Bittersweet Wine Vinegar - Merlot.; Roc de Foc.; Flocs Reserva.

CategoryMeats and PoultryDifficultyBeginner

Total Time35 mins

4 PAX - Time 35 min.

Utensils: Sâuté, Cooking pot, Colander

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INGREDIENTS

400 g Boneless skinned chicken breast or leg

300 g Courgette, cut into dice

150 g Sweet dried onion, cut as desired

200 g Red or white quinoa

40 g Walnuts

PONS Seleccion Familiar Traditional EVOO.

Sal

Pebre

Bittersweet Wine Vinegar - Merlot.

Pairings

Roc de Foc.

Flocs Reserva.

ELABORATION

Boil the quinoa in boiling water with a drizzle of Pons Selección
Familiar Organic and a pinch of salt on low heat for about 15 to 20
minutes.

After 20 minutes, turn off the heat, cover the pot and allow the quinoa to sit
for 5 minutes.

Drain the excess water from the pot and stir the quinoa with a fork to unstick
it. Set aside.

In a pan with a spoonful of Pons Selección Familiar Organic, sauté the onion
until lightly browned.

Turn up the heat and add the chicken, cut as desired (strips, dice...) for 3
minutes until browned (stirring frequently).

Add the courgette dice and salt the mixture for 3 minutes until al
dente.

Lower the heat and add the quinoa, stirring the mixture until it heats up.
Rectify salt and pepper.

While serving, decorate with the walnuts cut in half.

Drizzle with Pons Selección Familiar Organic.

Ingredients