FRIJE

Instructions

• 1.   Drain the beans over a container to collect their juice. Take 2 tablespoons of red beans and slice them. Cut the chicken breasts into cubes. Peel and finely chop the garlic and onion.
• 2.   In a bowl, combine the bean juice, chopped garlic and onion, crumbled bay leaf, thyme, chili, and a pinch of salt. Mix well, then add the chicken cubes and bean slices. Mix again, cover tightly, and refrigerate for 2 hours, stirring occasionally.
• 3.   Rinse and drain the quinoa. Heat 170 ml of water in a saucepan, bring to a boil, then add the quinoa and stir. Let it cook for 10 minutes over medium heat. Cover and let it sit for 20 minutes to absorb the liquid.
• 4.   Heat water in the bottom part of a steamer. Drain the chicken and bean slices over a container to reserve the marinade. Place them in the steamer basket, along with the whole red beans. When the water starts to simmer, place the basket on the bottom part of the steamer, cover, and steam for 20 minutes over low heat.
• 5.   Pour the marinade into a small saucepan and bring to a boil for 1 minute. Strain the sauce through a fine mesh sieve. Fluff the quinoa with a fork, divide it into 4 shallow bowls, top with the chicken and red beans, then drizzle with the sauce.

Nutritional information *