Healthy cooking, tasty cooking-of course-, and colorful cooking are important, not only for special occasions, but for our daily menu. The real artistic presentation is not really one of my qualities, that’s more for outdoor eating.
The purple red of red cabbage, the soft green of cucumber, the dark green of arugula, the bright red of cherry tomatoes with quinoa and marinated chicken is for sure a nice way to finish the day.
Cut 2 small cucumbers with a spirilizer. Marinate the cucumber with 3 table spoons of rice vinegar, a pinch of salt, 1 teaspoon of roasted fennel seeds, 1 spicy pepper. Store in the fridge.
Cut ½ of a small red cabbage in slices and steam in the microwave for 3 mins.
Marinate 200 grams of chopped chicken in 1 teaspoon of sesame oil, 2 teaspoons of sesame seeds, 2 table spoons of soy sauce, 3 chopped garlic cloves, 1 chopped spicy pepper and 1 sliced spring onion for 30 mins.
Boil 100 grams of quinoa.
Bake the chicken and marinate until ready. Add (try to keep seperate) the red cabbage in the same pan to reheat and add some flavor.
Put 200 grams of halved cherry tomatoes, the cucumber, the red cabbage , the quinoa and the chicken on a large cororful plate. Add some arugula and fresh mint. Enjoy a healthy, tasty and colorful dinner.