Grilled Thai chicken satay with coconut mint quinoa

Put the quinoa with the Thai green curry, the coconut milk and the water in a pan and bring to high heat on a high heat.

Turn down the heat when the water is boiling and simmer for 10 minutes. Remove the pan from the heat and leave with the lid on the pan until use.

Meanwhile, scoop the chicken fillet with the Thai green curry and the oil and sprinkle with salt. Thread the chicken tenderloins on the skewers.

Heat the grill pan and grill the chicken in 10 min. Brown and done. Times regularly.

In the meantime, heat the oil in a stirring stir-fry, stir-fry the vegetables for 4 minutes on a high heat.

Slice the mint leaves and mix with the vegetables through the quinoa. Divide over deep plates and place the chicken satay on top.