SA Lockdown – Day35
Today is the last day of our extended lockdown, but not many things have changed.
We are still not allowed to visit family & friends, and cooking 3 meals a day, plus providing snacks in between can be quite challenging, especially if you don’t really enjoy spending time in the kitchen.
I made this very easy and quick lunch that is also filling, healthy and gluten free. This recipe as most of mine are, are based on feeding 2 people.

Ingredients:
½ cup Quinoa (I used the mix of red and white, but you can use what you have)
3 Chicken Breast – cut into small cubes
1 small Onion – finely diced
½ Red Pepper – diced
½ Green Pepper – diced
½ Yellow Pepper – diced
1 cup Baby Spinach – washed
1 clove Garlic – minced
10 Mint leaves – finely chopped
Oil – I used Extra Virgin Olive Oil
Spices of choice

Method:
1. Cook the Quinoa as per the packaging. Drain and set aside.
2. Heat Oil on medium heat in a flat pot or pan.
3. Season the cubed Chicken Breast and fry until it’s light brown on all sides. If you are increasing the portions, fry the Chicken in batches.
4. Add all the diced Veg and Garlic to the pan and stir. Place the Spinach over this mixture and cover and let cook for about 2 minutes.
5. Add the drained Quinoa and chopped Mint to the pan and mix well. Taste and season accordingly.

6. Cover the pan, switch off the power and leave for a few minutes for the flavours to fuse into one another.
7. Serve warm as a meal or cold as a salad over Rocket Leaves.

Note:
*Add Chilli if you like it spicy.
*Nuts are also good.

Enjoy & Keep Safe!