Cut the chicken breast and marinate it with one tablespoon of soy sauce. Meanwhile, chop the vegetables into small pieces and slice the mushrooms.

To cook the quinoa: First, rinse it under running water using a fine mesh strainer to clean it well and reduce bitterness.

In a small pot, heat a little oil and add the drained quinoa. Sauté for about a minute until it loses moisture. Then add the rosemary, a pinch of salt, and 2 cups of water. Bring to a boil, then reduce the heat and let the quinoa absorb all the water, stirring occasionally to prevent burning. Once done, set aside on a plate.

Add a few drops of oil to a pan and sauté the onion, bell peppers, and carrot until slightly golden, then set aside.

In the same pan, cook the chicken strips with the mushrooms. When almost done, add the reserved vegetables to absorb the soy sauce flavor for about a minute.

Add the quinoa and one tablespoon of soy sauce, stirring everything over medium heat for a couple of minutes until ready.