Rinse the quinoa thoroughly in cold water and add to a pot with the chicken stock. Bring to the boil and then simmer over a low heat for 20 minutes in a covered pot making sure that the stock doesn’t boil off. When it’s cooked, allow to stand for 10 minutes with the lid off.
Add the diced carrots, spring onions, lemon juice, chickpeas, parsley and salt and pepper to the quinoa and stir.
Heat some oil in a wok and stirfry the diced chicken breast. When the chicken is cooked, add the broccoli and green beans and stirfry for 2 minutes.
Add the garlic and ginger and stirfry for a minute.
Add the quinoa and soy sauce and mix everything together.
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