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Quinoa (pronounced Keen-wah) is a grain you can find in the Hippy aisle at the supermarket, you can use it in a similar way to cous cous. It has a lovely texture, each grain pops lightly in your mouth. Yummo!

1/3 cup Quinoa
2/3 cup Water
Chicken Stock Cube

2 cloves garlic, crushed
1/2 red onion, sliced
1 large Chicken thigh, trimmed of all fat, deboned and cubed
1 bunch of Asparagus, trimmed of woody end and cut into inch long pieces
100g green beans, cut on diagonal into inches
2/3 cup frozen baby peas
1 Josephine Pear, cored and cut into 1/8ths
1/2 shallot, finely cut
Avocado

1. Rinse Quinoa and add to water and about 1/4 of the stock cube, in saucepan with lid. Bring to boil, then simmer for 15 minutes.

2. On high heat, brown chicken and remove from fry pan/ wok and set aside
3. Do the same with the pear to caremelise slightly, and set aside
4. In a little oil, stirfry the garlic and onion, then add all the vegetables and stirfry for a few minutes. Add a few spoonfuls of water during the cooking process to help the vegies steam.
5. Add the pear, chicken and quinoa to the pan, stir til heated through and combined. Season as required
6 Serve with a shard of avocado and a drizzle of oil or vinegar.