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Quinoa with chicken, shiitakes & zucchini


  • Soak the shiitakes in hot water for about 30 mins. Then discard the stalks and finely slice the caps.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until just tender, stirring now and again.
  • Add the chicken with the shiitakes and briefly toss until the chicken changes colour.
  • Then add the quinoa and cook until it turns opaque and starts to pop, continually tossing.
  • Pour in the stock, season well and bring to the boil. Then turn the heat down, mix well, cover and cook undisturbed for about 15 mins until both the quinoa and chicken are tender. Taste for seasoning.
  • Turn off the heat and add the zucchini, coriander and lemon juice. Mix well, cover again and set aside for about 5 mins.
  • Sprinkle with a little extra virgin olive oil and serve with a simple salad on the side.


  • 100 gm dried shiitakes
  • olive oil
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, crushed
  • 6 chicken tenderloins, diced
  • 350 gm quinoa
  • 1 litre low-salt chicken stock
  • sea salt & freshly ground pepper
  • 2 medium zucchini, finely diced
  • a good handful of coriander leaves, chopped
  • juice of ½-1 lemon
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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