2 tbsp olive oil
2 carrots, peeled and chopped
1 stalk celery chopped
2 skinless chicken breasts, cut into chunks
pinch each paprika and saffron
150g tomatoes, halved
150ml chicken stock
1 tsp chopped parsely
1 tsp chopped chives
Grated parmesan to serve - optional
Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon.
Add celery and cook for 2-3 mins before adding the paprika, saffron, carrots and tomatoes.
Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins. Add the chopped herbs just before serving.
Meanwhile, cook the quinoa following pack instructions.
To serve, fluff the quinoa with a fork and divide between 2 bowls before spooning over the stew. Finish with grated Parmesan.
Recipe adapted from: Good Food