Ingredients

• 95g tri coloured quinoa
• 1 tsp vegetable stock paste
• 700g water
• 130g chickpeas
• 600g chicken breast sliced & seasoned well (less if you want)
• 2 large carrots, cut with a mandolin
• 15g fresh coriander
• 10g parsley leaves
• 20g lemon juice
• 1 tbs Moroccan seasoning
• liquid from steaming chicken
• baby spinach to serve

1. Add quinoa to your bowl then add vegetable stock & water.
2. Set varoma dish on top. Put wet scrunched up baking paper onto the varomas tray & place well seasoned chicken breast slices on top.
3. Put timer on for 20 minutes varoma temperature, REVERSE speed 1.
4. Set varoma aside & divide drained quinoa & chickpeas between 3 containers, top with carrot. 
5. Dry bowl then add parsley & coriander & chop for 4 seconds speed 5. Add lemon juice, Moroccan seasoning & chicken breasts with steaming liquid juice & chop on REVERSE speed 4 for 4 seconds or to desired shreds. Divide between bowls & top with baby spinach. Serve