By: Caroline Maas, foreign correspondent

Rushed for dinner? Here’s a little recipe I’ve been using that is as easy as it is delicious. Influenced by the hundreds of Indian restaurants there are here in London, I’ve substituted the conventional rice base with quinoa, offering a yummy and healthy carb alternative. Ingredient ratios can, of course, be modified to your liking, but listed below are general portion suggestions. One batch of this goodness has been lasting me about four to five meals (depending on how much you eat!).

Ingredients:

3 chicken breasts

1 cup of Quinoa

1 pack of spinach

1 package of your favorite masala/curry sauce (generally available at any local grocery store)

Directions:

1. Cook your quinoa: 2 cups of water for every 1 cup of quinoa
2. Cut up your chicken breasts and sauté them in a pan
3. Combine your quinoa, cooked chicken and masala sauce over heat.
4. Stir in package of uncooked spinach (it will wilt on its own with the heat)
5. Salt, pepper and spice to your heart’s desire and enjoy!