• 4 persons
  • 35 minutes preparation time
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Quinoa with chicken and mushrooms


  1. Fry the onion and the garlic in a knob of butter then add the Quinoa and mix well. Add 200 ml chicken broth, salt, pepper and some sambal and bring to the boil. Simmer gently for 5 minutes then remove the pan from the heat and leave to infuse for 10 minutes.
  2. Wipe the mushrooms clean and cut into equal sized pieces. Thinly slice the spring onion and chop the chicken roughly.
  3. Fry the mushrooms in some butter, add the spring onion and the chicken. Heat through thoroughly and add salt and pepper to taste.
  4. Add the mushroom mixture to the Quinoa and stir well.
  5. Spoon onto plates and sprinkle some finely chopped flat-leaved parsley on top.

Serving suggestion: sprinkle over some cashew nuts, if liked.


  • 1 jar of Larco chicken breast in broth
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 200 gram quinoa
  • 600 gram mixed mushrooms
  • 1 bunch of spring onions
  • 4 sprigs of flat-leaved parsley (finely chopped)
  • Butter and sambal
  • Salt and pepper