Chicken rainbow quinoa

Chicken rainbow quinoa

by |

Preparation Time

25 minutes




  • 200g onions, chopped

  • 1tsp chopped fresh garlic

  • 1/4tsp nutmeg

  • 1/4tsp black pepper

  • 1/2tbsp oregano

  • 250g passata

  • 80g courgettes, chopped

  • 80g aubergines, chopped

  • 50g red peppers, chopped

  • 3tbsp chopped fresh basil

  • 50g chicken breast, chopped

  • 150g cooked quinoa

  • 80g boiled carrots, chopped

  • 80g boiled broccoli, chopped

  • 50g canned sweet corn (drained)

  1. In a large non-stick pan or casserole, place the garlic, nutmeg, black pepper, oregano, onions, chicken, passata, red bell peppers, courgettes, aubergines, basil over medium heat.

  2. Cover with a lid until the vegetables are cooked and soft.

  3. In a food processor, place the cooked preparation with the quinoa, carrots, broccoli and sweet corn. Process until smooth, add water if necessary.

To make 150g of cooked quinoa, cook 50g of quinoa according to the manufacturer’s/packaging’s instructions.

![]({:target=blank :rel=noopener}_Recipe supplied by for aisha – a world of variety in baby food.

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