This recipe is a great stir-fry or a cold salad. Check the instructions carefully as they change slightly depending on how you intend to serve it. I did both!


2 Tbsp coconut oil

1 clove garlic, minced

1 tsp paprika

1-2 cups  quinoa (depending on how many people eating)

2 organic, free-range chicken breasts, diced OR 1 large tin chick peas (depending on your preference)

2 tsp ground cumin

1 tsp ground coriander

2 tsp ground peppercorns

1 tsp cayenne pepper

1 tsp ground ginger

2 onions, sliced

2 plum tomatoes, diced

1/2 capsicum, diced

2 cups cooked or canned black beans, drained and rinsed

1 cup corn kernels

1/2 cup chopped fresh coriander

2-3 Tbsp lime juice (1 lime)

100g baby spinach, chopped


Soak the quinoa if you can for at least 2 hours or overnight if possible. Use alkaline water for best results.

In saucepan, heat 1 Tbsp coconut oil over medium heat with the garlic and paprika, stirring, until fragrant for about 30 seconds.

Stir in quinoa with about 2 cups (500mL) alkaline water and bring to boil. Reduce heat, cover and simmer until no water remains and quinoa is tender – about 15 minutes.

In large frying pan or wok, heat another 1 Tbsp coconut oil on medium-high heat and saute chicken (or chick peas), cumin, ground coriander, ground peppercorns and cayenne pepper until browned – about 5 minutes. Cook until the chicken is reasonably well cooked. If using chick peas, this stage will be only about 1 minute.

Add onions, capsicum, black beans and corn. Cook over medium heat, stirring regularly until vegetables are tender. Now add quinoa, coriander and lime juice. At this point I would add another 1 tsp of paprika and 1/2 tsp cayenne pepper with the 1 tsp ground ginger.

If serving warm: Add the tomato and baby spinach and toss well to warm and serve immediately.

If serving cold: Allow to cool and then add the chopped tomato and spinach once all other ingredients have cooled.


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