Ingredients (4 servings)

For the chicken

8 chicken pieces or 8 chicken skewers

½ cup of Teriyaki Sauce

1 tbsp sesame seeds (optional)

For the quinoa

1 ½ cup quinoa

3 cups of water

Chicken or vegetable stock

For the chicken

Wash and clean chicken pieces. Marinate with teriyaki sauce for about half an hour. Place the chicken in a pan and bake in the preheated oven for 180C for 15-20 minutes (or if the pieces have bones a little longer) by flipping the pieces occasionally. Once the chicken is cooked down completely, remove from the oven. Drizzle sauce again oven the cooked chicken which would give a beautiful glaze. If you want to, sprinkle some sesame seeds to make it more appealing.

For the quinoa

Rinse the quinoa. Pour into a fine mesh colander and rinse under running water. Drain well. Combine the rinsed quinoa and water in a saucepan. Bring to a boil over medium-high heat, add the stock, stir and then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10-20 minutes. Reduce heat as time goes on.

Put quinoa on a serving plate, place chicken teriyaki on top and serve.