Chicken and Quinoa (Slow Cooker)

Quinoa is used because it is gluten free. It is an annual plant grown as a crop. Indignant Peruvian nickname: chisiya mama "mother of all grains", which is 3-4 000 years old.

Wallpa ima Chisiya Mama (Quechua)

Serves 4

1 pound (455 g) organic, boneless, skinless chicken breasts

1 cup (240 ml) organic chicken broth

2 organic tomatoes, chopped

1 organic onion, cut in half and sliced or half a can of diced tomatoes

1 organic lemon, zest and juice

1 tsp. herbes de Provence* or thyme

1/2 tsp. (2,5 g) each: Himalayan salt and black or lemon pepper

3/4 cup (95 g) quinoa 

organic black and green olives cut in half

chopped parsley

Quechua (Quechua: Runasimi “people’s language”, indigenous language)

Cuzco Quechua (dialect)

huk 1. Cut each chicken breast into 4 pieces.

iskay 2. Place in the slow cooker along with rest of the ingredients, except the quinoa and olives.

kimsa 3. Cook on High for 90 minutes or on Low for 2 1/2 to 3 hours.

tawa 4. Cook the quinoa by adding 1 1/2 cups (360 ml ) water or broth and little salt. Bring to a boil, lower the heat and simmer, uncover about 15 minutes, until the quinoa is tender and white "tail" appears around the grain.

pichqa 5. Release the steam on the slow cooker, stir in the cooked quinoa and olives OR serve over the quinoa.

suqta 6. Serve garnished with parsley.

*herbes de Provence recipe

1 cup (130 g)

2 Tbs. (30 g) each dried: 

• rosemary
• thyme
• basil
• lavender flowers
• Italian parsley

1 Tbs. (15 g) each dried

• fennel seed
• oregano
• tarragon

1 tsp. (5 g) bay powder

1. Grind rosemary and fennel seeds.

2. Add the rest of the herbs.

3. Store in an airtight container.