15 mL (1 tbsp.) olive oil
80 mL (⅓ cup) red quinoa
160 mL (⅔ cup) water (to cook quinoa)
2 zucchini
3 cloves garlic
2 corn on the cob
2 fresh dill sprigs
2 fresh parsley sprigs
220 g boneless chicken breast
Salt and pepper to taste
Variation: Replace chicken with same amount of firm tofu.