Katsu Quinola (serves 2)

Bowl of katsu flavoured quinoa with breaded chicken, edamame beans, pickled slaw and radishes


1 pack of Katsu Quinola

2 chicken breasts

1 egg

2 tbsp plain flour

4 tbsp panko breadcrumbs

salt and pepper

2 tbsp sunflower oil

1 carrot

1/4 white cabbage thinly shredded

handful radish thinly sliced

1/4 cucumber sliced into ribbons

4 spring onions sliced

2 tbsp soy sauce

1tbsp sesame oil

handful edame beans

sesame seeds for garnish


Slice breasts of chicken in half and season with salt and pepper. In 3 separate bowls place flour, whisked egg and panko breadcrumbs. Coat the chicken, first in flour then egg and finally breadcrumbs. Fry the chicken on a medium heat in a large frying pan. In a large bowl combine shredded cabbage with sliced radish, sliced carrot, cucumber ribbons and edame beans. Drizzle with sesame oil and soy sauce and mix well. Warm the pack of Katsu quinoa in a microwave or a pan on a medium heat with a splash of water. Serve it with crunchy slaw and fried breadcrumbed chicken.