RECIPE: Stir Fried Quinoa with Chicken

Now you can recreate Natalie Bennett's own super food, her Stir Fried Quinoa with Chicken. Cook with Natalie and follow her step by step.



  • 1.5 cups white quinoa, rinsed

  • 3 tbsp coconut oil

  • 1 tbsp fresh ginger, peeled, grated

  • 1 tbsp fresh turmeric, peeled, grated’

  • 3 garlic cloves, crushed

  • 6 spring onions, white part only, sliced

  • 500g free range chicken thigh, diced

  • 2-3 cups baby kale leaves, de-stemmed

  • 1 cup fresh pumpkin, diced

  • 1 cup frozen peas, corn and capsicum (frozen)

  • Sea salt to taste

  • Freshly ground black pepper to taste

  • 3 sprigs fresh coriander, leaves only


STEP 1: 
Boil 1 litre of water, add quinoa and simmer for 15 minutes, it will be soft to bite when ready. Rinse, drain and set aside to cool.

Place 2 tbsp of the coconut oil into a large hot skillet (which has a lid), add ginger, turmeric, garlic, and spring onions. Keep the ingredients moving so they don’t catch on the pan – add the chicken, turn the heat up very high. Keep stirring (that’s why they call it stir-fry!) until the chicken is thoroughly coated in oil.

Turn heat down to medium, and add pumpkin, stir through then add corn, pea, capsicum mix and kale. Place lid on skillet, (no peeking, or else you will allow the valuable steam to escape). Cook until tender.

Add seasoning to taste, then add remaining coconut oil and prepared quinoa, stir until thoroughly combined and heated through. Serve hot, with freshly chopped coriander leaves.


  • Chicken Thighs are better to stir-fry for flavour, and they stay moist. 

  • Use 1 tsp of turmeric and ginger powder if you can’t find the fresh items.

  • Reserve green part of spring onions for garnish.

  • For a more nutty flavour use tricolour quinoa.

  • Add sliced red chilli with the spring onions if you want to spice it up, or reserve as a garnish if serving the whole family.

  • Buy frozen peas, corn and capsicum mix, ready diced fresh pumpkin, and baby French kale from Coles online.

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