Spring is in the air Quinoa Vegetable Pot

This is a dish I cooked up during a cloudy day in Bern. I was in need of some culinary sunshine. I looked what was in the kitchen and this is what was created. Tasty and fresh! Spingtime at home!

Ingredients

• 500 Gram of Chicken Filt
  500 gram of Mushrooms
  400 Grams of Paprika any color
  500 Grams of cherry tomatoes
  2 tspn. of fresh garlic
  3 Tbsp. flour
  1 - 2 tspn.marjolan
  1 - 2 tspn.thymian
  1 - tspn. garlic
  1 tspn. Rosemary
  Olive Oil
  Optional 1 Lemon (Organic and not waxed)

Preparation and Cooking

1. Chop the mushrooms, peppers, onions not too small
2. Slowly fry them in a little olive oil and set a side one cooked
3. Cook the quinoa add a little beefstock to the water (Normally 2 parts of water to 1 part quinoa) add additional herbs to taste to the quinoa. Becareful with salt as the broth already has salt! once cooked set a side
4. Set the quinoa aside
5. Chop the marjolan, thymian, rosemary, blackpepper in a blender fine. Add the flour and mix again. 
6. Cut the chickenfilet in bite size pieces and coat in the flour herb, spice mixture
7. Add olive oil to a pan and slowly fry the chickenfilet once cooked set a side.
8. Half the tomatoes and slowly cook them. Add the garlic
9. Now combine the quinoa, tomatoes, mushrooms, peppers and chicken together

Wine and Serving Suggestion

To taste you can add a little of lemon juice and lemon zest to the quinoa to give it a more southern european taste. Serve in a bowl and enjoy. Pair with a nice glass of rosé.