The oh so beautiful and talented
Toast the quinoa in a dry pan, then rinse it under running water and drain. Heat the oil in a medium pan, then add the onions and garlic and sauté for 1 minute. Add the shiitake mushrooms and cook for a few minutes more.
Add the quinoa and the chicken, season with
Remove the lid, and add the courgettes, lemon juice, sesame seeds and three-quarters of the coriander. Turn off the heat underneath the pan, replace the lid on top and leave for 2 minutes more.
Finish with the remaining coriander and a drizzle of good olive oil, and season with salt and pepper.
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