Serves 4

Preparation time: 15 minutes

Ingredients:

Quinoa

100g quinoa
1 head broccoli

Chicken Satay

2 bok choy thinly sliced
550g chicken breast diced 2cm
1 tsp oil
2 tsp mild curry powder
1 tsp mustard seeds
½ tsp garlic powder
pinch chilli flakes optional
1 Tbsp cornflour
30g peanut butter
200ml light coconut milk
1 Tbsp chicken stock

Cucumber

1 cucumber diced
2 tsp white vinegar
pinch chilli flakes
½ tsp sesame oil
1 bunch coriander leaves picked

Method:

Start with bringing a medium pot of unsalted water to the boil on high heat. Add quinoa to the pot and cook for about 15 minutes, until tender with a slight bite. Meanwhile, finely chop broccoli. Add broccoli to pot for final 3 minutes of cook time. Drain well through a sieve.

Dice the cucumber and place in a medium bowl with vinegar, chilli flakes, sesame oil and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until it is frayed around the edges. Set aside to marinate.

For the satay, heat oil in a large frypan on medium-high heat. Add chicken, mild curry powder, mustard seeds, garlic powder, chilli flakes (if using) and cornflour and cook for about 4 minutes to seal. Add peanut butter and mix to coat chicken. Add bok choy along with remaining satay ingredients and bring to a simmer. Reduce heat to medium and simmer for about 4minutes, until chicken is cooked through and sauce has thickened. Season to taste with salt and pepper.

Pick coriander leaves and add to bowl with cucumber.Season to taste with salt and pepper.

Serve quinoa with chicken satay and cucumber.