Quinoa Chicken Pan with Oranges

For the quinoa chicken pan, bring the quinoa to a boil with the soup. Simmer for 13 minutes over low heat.

Peel the carrots and parsley roots and cut into small sticks. Carefully wash the leeks and cut them into small pieces. Wash the untreated orange hot and rub dry. Grate the peel, squeeze out the juice. Peel and fillet the second orange (remove the membranes).

Rinse the chicken breasts with cold water and pat dry. Cut into strips. Heat oil in a frying pan and brown chicken strips well on all sides. Add vegetables and fry. Stir in curry powder and orange zest and season with salt and pepper. Add quinoa, orange juice and orange fillets and stir well. Finally, stir some cream into the quinoa chicken pan.

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