Read all our latest updates

Yummy ‘Supergrain’ Recipe

Looking for something new and flavourful to eat that is going to help you maintain your shape?

Look no further than our Chicken and Quinoa Yumpot.

But before the recipe, here are just a few reasons why Quinoa, (pronounced ‘keen-wa’) is such a powerhouse of nutritional goodness.

  • It is among the least allergenic of all the grains, making it a fantastic wheat-free choice.
  • It contains small amounts of omega-3 fatty acids (which are good for your heart)
  • It is naturally high in dietary fibre, so is a slowly digested carbohydrate, making it a good low-GI option.



250g quinoa
600ml water
2 tsp Kallo chicken or vegetable stock cubes
2 cloves garlic, crushed
500g organic chicken breast, cooked and chopped
6 thin asparagus spears lightly steamed
100g sun-dried tomatoes, coarsely chopped
6 organic cheery tomatoes, halved
½ tsp dried basil
Tamari (optional)


Bring the water to a boil in a medium saucepan. Add the stock, quinoa and garlic, and return to the boil. Cover, reduce to a low heat and set a timer for 20 minutes. After 10 minutes, stir in the chicken, , sun-dried tomatoes and basil, and cover again. With two minutes of cooking time left thrown in the asparagus, remove the lid and stir then pop in cherry toms. Leave the saucepan uncovered to allow excess water to evaporate.

Scoop into bowls and savour the flavour!

Comments are closed