SWEET & SOUR CHICKEN

You will need:

For the Chicken (or Tofu):

- 2 chicken breasts, diced (or 1 block of firm tofu, cubed for vegetarians)

- 1 teaspoon olive oil

- 2 tablespoons soy sauce

- 2 tablespoons honey

- 2 tablespoons rice vinegar

- 1 tablespoon ketchup

- 1 teaspoon garlic powder

- 1 teaspoon ginger, grated

For the Salad:

- 1 cup quinoa

- 2 cups water or vegetable broth

- 1 cup edamame beans, shelled

- 2 cups fresh spinach, chopped

- 2 spring onions, sliced

- 1 tablespoon sesame seeds

Instructions:

1. Cook the Quinoa:

   - Rinse the quinoa under cold water.

   - In a pot, bring 2 cups of water or vegetable broth to a boil.

   - Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

   - Fluff with a fork and set aside.

2. Prepare the Sweet and Sour Sauce:

   - In a bowl, mix soy sauce, honey, rice vinegar, ketchup, garlic powder, and grated ginger.

3. Cook the Chicken (or Tofu):

   - Heat olive oil in a pan over medium heat.

   - Add the chicken pieces (or tofu cubes) and cook until browned and cooked through.

   - Pour the sweet and sour sauce over the chicken (or tofu) and cook for another 5 minutes, stirring occasionally until the sauce thickens and coats the chicken (or tofu).

4. Prepare the Salad:

   - In a large bowl, combine cooked quinoa, edamame beans, and chopped spinach.

   - Toss gently to mix.

5. Assemble the Salad:

   - Serve the quinoa mixture in bowls.

   - Top with sweet and sour chicken (or tofu).

   - Garnish with sliced spring onions and sesame seeds.