2 free range or organic chicken breasts (diced)
150gms mushrooms (chopped)
250gms pumpkin (thinly sliced)
1 onion (diced)
2 tbs thyme (fresh or dried)
1 cup quinoa
2 cups water
Sea salt & pepper (to taste)
2 tbs refined coconut oil (first preference for cooking) or olive oil
75gms goats feta (optional)
Soak the quinoa in water for 10 mins and then rinse thoroughly, drain and place in a saucepan with 2 cups of water. Bring to the boil and then cover & reduce to a simmer for 15-20 mins. Take off the heat, remove lid and let sit for 5 mins to absorb any remaining water.
While the quinoa is cooking place oil in a pan on moderate heat & add the onion and mushrooms. Saute for 2 mins then add the chicken and sprinkle with thyme.
Once the chicken is seared add the pumpkin & cook until chicken is cooked through and the pumpkin has softened. Season with sea salt & pepper to taste.
Combine with the quinoa in a large bowl & sprinkle with goats feta (optional).