1 cup of quinoa
2 cups of water
2 organic chicken breasts, diced
1 head of broccoli olive oil , chopped into florets
1/4 cup coconut palm sugar
1/4 cup low-sodium soy sauce
2 tablespoons of apple cider vinegar
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornstarch (or flour of choice to thicken)
add the quinoa and water to a pot with a few dashes of sea salt.
bring to a boil and then cover for about 15 minutes until the water is absorbed.
fluff and set aside.