Chicken Bowl with Quinoa, Edamame and Sesame

Method

1. 1

   Rinse the quinoa thoroughly in a sieve, bring to the boil with twice the amount of water and simmer covered for 15 minutes. Remove from the heat and let it stand for 5 minutes.

   
2. 2

   Pat the chicken dry and season with salt and pepper. Fry in the oil over medium heat for 5–6 minutes per side, let it rest briefly and cut into strips.

   
3. 3

   Cook the edamame in boiling water for 3 minutes. Cut the cucumber, carrot and red cabbage into thin strips, the avocado into wedges and the spring onion into rings.

   
4. 4

   Mix the soy sauce, rice vinegar, sesame oil, honey, ginger and lime juice into a dressing.

5. 5

   Divide the quinoa between two bowls, arrange the vegetables, edamame and chicken alongside, drizzle with the dressing and sprinkle with sesame seeds.