Summary

Ingredients

• 2 cloves garlic)
• 1 tablespoon honey
• 1 bunch spring onion (s)
• 250 g quinoa
• 1 cup cream
• 3 tablespoon oil
• 500 g chicken breast fillet (s)
• 1 piece (s) ginger, the size a walnut
• 2 tablespoon soy sauce
• 3 medium carrot (s)
• Salt and pepper, black

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Instructions

1. Peel and finely chop the ginger and garlic. Mix with soy sauce and honey.
2. Cut the meat into cubes, add to the marinade and let it steep for a few hours (or overnight). Peel the carrots and cut into slices. Cut the onions into fine rings and set aside, put the green of the onions separately.
3. Heat 1 tablespoon of oil and fry the meat in it, remove. Fry the whites of the onions in the remaining oil and add the washed, drained quinoa. Pour 250 ml of water on top and let cook for 5 minutes, covered.
4. Mix in the carrots and cream, season with salt and pepper and simmer for another 10 minutes.
5. Finally fold in the meat and the onion greens and let them get hot for a moment.