Chicken and pineapple quinoa bowl

I can’t quite believe summer is nearly over! The days are getting noticeably shorter, and the weather is more temperamental.

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This bowl cheered me up with its summery flavours. It can easily be adapted to be vegan etc by using a different protein.

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I cooked 1 cup quinoa in chicken stock (you could use vegetable stock/water). Whilst that was going on, I pan-fried 400g chicken with 1 large onion in coconut oil. Once nearly cooked through, I added the cooked quinoa, about 2 cups diced pineapple and some chopped parsley and coriander. I added a squeeze of lime and a pinch of lime zest to finish, along with some finely sliced radishes for a bit of crunch and a pop of colour!

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