Slow release carbs and high protein meal to help refuel the right way after exercise.

Portions: 6

Cook time: 25 mins

Per serving: kcal:  214, Carbs: 18g,  Protein: 19g,  Fats: 7g

Ingredients

• 2 tsp. canola oil
• 1 onion, diced
• 2 carrots, sliced
• 450g boneless chicken thighs, chopped
• 70g sliced mushrooms
• 2 celery sticks, sliced
• 2 cloves garlic, diced
• 1ltr chicken stock
• 240ml water
• 130g quinoa
• Chopped fresh parsley
• Salt & pepper to taste

Method:

1. Heat the oil in a large pot and add the onion and carrots, cook for 6 mins stirring often.
2. Add the mushrooms, chicken, celery and garlic. Cook for 5 mins while stirring often.
3. Add the stock, water and quinoa and bring to a boil.
4. Turn down the heat and simmer for 15 mins, until the quinoa is tender. Serve and top with parsley.