Balsamic Chicken with Fruity Quinoa

08 Verbier Chicken and Quinoa-8076

The soy sauce creates a quite salty chicken dish which is really delicious together with the fruity quinoa. Perfect on a hot summer day!

Serve as part of a menu together with:
Starter: Stuffed Marinated Courgette Rolls
Dessert: Frozen Coffee Banana After Dinner Drink

Serves 4

500 g chicken fillets diagonally cut into 2 cm strips
75 ml gluten free soy sauce
4 tbsp balsamic vinegar
2-3 tbsp oil, to sauté
1/3 green pepper, finely diced for decorations

300 ml Quinoa (white)
600 ml vegetable stock
1 finely diced leek
3 tomatoes, finely diced (seeds removed)
1 ripe Mango, finely diced
1,5 tbsp olive oil
2,5 tbsp red wine vinegar
3 tbsp hot mango chutney
Salt and pepper
chilli flakes


  1. Marinate the chicken in the soy and vinegar mix for 30 minutes or longer
  2. Gently sauté the chicken in the oil, while saving the marinade for later.
  3. When the chicken is browned, add the marinade and let simmer until done.


  1. Boil the Quinoa in the vegetable stock according to instructions on package
  2. When done, combine the oil and vinegar with the Quinoa in a bowl.
  3. Add the finely diced vegetables and fruit and season with salt and pepper.

08 Verbier Chicken and Quinoa-8029


  1. Using ring molds, arrange the quinoa on serving plates and sprinkle with chilli flakes.
  2. Add the chicken with some finely chopped green pepper on top.

One thought on “Balsamic Chicken with Fruity Quinoa

  1. Sonia Woolcock

    The stuffed courgette rolls and the chicken and quinoa main look delicious! I will try the recipes and see if they taste as good as they look in the pictures!


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