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Melissa

Melissa Veytia

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Recipe of Quinoa porridge with chicken and pumpkin
Recipe

Quinoa porridge with chicken and pumpkin

10 mins
1h
Low
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This porridge is very balanced, quinoa provides high quality nutrients, helps control cholesterol levels and lowers the glycemic index.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 11/2 cups quinoa
  • 3 cups Water
  • 500 grams chicken breast, in cubes
  • 2 pumpkins, in cubes
  • 1 tablespoon oil

Preparation

Soak the quinoa and rinse well 3 or 4 times in cold water. Heat the 3 cups of water with salt to boil, add quinoa, return to a boil and immediately reduce the heat and cover for 10 or 12 minutes. Do not overcook. The seeds are ready when they are translucent and with a white tail. Drain and let stand 10 minutes.
Heat the oil, fry the chicken until it is cooked and season. Cook the pumpkins in boiling water with salt for 10 minutes or until they are soft.
Mix quinoa with chicken and pumpkins.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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