Grilled chicken with brown rice, quinoa and vegetables

In a saucepan, boil the quinoa for 15 minutes and drain it. In another pot, boil the brown Originario rice for 25 minutes and drain. Brown the chicken breast in a pan with a little olive oil. In another pan, pour a little oil and fry the finely sliced onion, then add the cutted peppers. Cook over high heat for 10 minutes, add the beans and cook for another 10 minutes. Add salt, pepper and a pinch of turmeric. Add quinoa, rice, stir-fried vegetables in a bowl, add some raw oil and serve with the chicken and some coriander leaves.

Serves for 6 persons
  • 200 g of brown Originario rice
  • 200 g of quinoa
  • 3 chicken breasts
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 100 g of beans
  • 1 onion
  • extra virgin olive oil
  • coriander
  • turmeric
  • salt
  • pepper