Prep. time: 20 minutes
Cooking time: 30 minutes

The Cereal Reflex
According to the national health nutrition program, our carbohydrate intake should represent at least 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to well-balanced meals.

1. Slice the leeks thinly.
2. Heat the olive oil in a large skillet and quickly brown the chicken breasts which have been cut into pieces. Keep hot.
3. In the same skillet, cook the leeks for a few minutes over low heat.
4. Add the mustard, white wine and thyme and stir in the browned chicken pieces. Cook for a few minutes until the wine has evaporated.
5. Season, add the cream and cook for 15 minutes until the chicken is cooked through.

Quinoa

1. Rinse the quinoa in cold water until the grain stops foaming. Note: Check the package, because some quinoa has already been fully cleaned and washed prior to packaging and does not need rinsing.
2. Place the quinoa in twice its volume of cold water, bring to a boil, reduce the heat, cover and cook gently for about 15 minutes. 

Tipiak quinoa packets

1. Bring 2 1/2 liters of salted water to a boil in a large saucepan, then immerse the cooking packets. Cover and cook for 13-15 minutes at a constant boil.
2. Remove the packets with a fork and let drain 30 seconds. Open the packets by pulling on the perforated side. 

Finishing

1. Sauté the cooked quinoa in butter in a skillet, add the herbs and season to taste before serving.