Ingredients: 4 chicken breasts cut into medium-sized cubes. 300g red & white Quinoa. 1 small onion finely chopped. 3 garlic cloves minced. 1 cup shitake mushrooms sliced. 1 zucchini cut into small cubes. 550ml Vegetable (or chicken) stock. 3 tbsp dried pomegranate seeds. Sesame seeds. Fresh coriander leaves. Juice of 1 large lime. Olive oil. 1 tbsp apple cider vinegar. 3 tsp coriander powder. 1 tsp chilli flakes. Sea salt to taste. Ground black pepper to taste.
To cook: Heat a bit of oil in a pan then add the onions and garlic and stir until the onions are slightly softened. Add the chicken followed by half the lime juice, coriander powder, sea salt, ground black peeper and chilli flakes and stir for a few seconds. Then toss in the mushrooms and zucchini along with the vinegar and stir. Add the quinoa and half of the veg stock and cover the pan. Keep adding more veg stock as required until the quinoa is cooked. Once the quinoa has fully cooked and the water has evaporated, add the rest of the lime juice and pomegranate seeds and mix it all together.
To serve: place some of the chicken/quinoa mix on a plate, drizzle a bit of olive oil then sprinkle some sesame seeds on top finishing up with a few coriander leaves. Look forward to lots of left overs for the next day!
**Photo taken by photographer Reza Ansari @rafoto7d**