Chicken, Red Bell Pepper, Pea, and Quinoa Bowl

Wash the quinoa under running water. Bring 2 cups of water to a boil in a pan. Then add the quinoa and cook until the kernels have popped open, about 20 minutes. Remove, drain and set aside for later.

Lay the chicken breast on a cutting board. Cut into medium cubes and season with a little salt. Heat a little olive oil into a skillet and fry the chicken until cooked on the inside and golden on the outside. Then transfer to a plate and set aside for later.

Wash and cut the bell pepper and onion into strips. Drain the canned peas and rinse well.

Add a little more olive oil into the skillet you used to cook the chicken. Fry the onion over medium heat, stirring regularly and taking care not to burn it. After a couple of minutes, add the bell pepper and fry over medium heat for 2–3 minutes, stirring often. Add the peas to the skillet. Cook over medium heat for 4–5 minutes. You can add a little more oil, if necessary

Finally, add the chicken and 5–6 tablespoons quinoa to the skillet. Mix well, cook for another 1–2, minutes and serve.