Preparation
Cut the chicken steaks into strips and season with salt, pepper, chopped garlic and lemon juice. Set aside.
Peel the onion and chop it finely.
Heat half the onion and 2 tablespoons of olive oil in a non-stick frying pan. When the onion is translucent, add the previously washed mushrooms, season with salt and pepper and cook over a low heat for about 10 minutes.
Wash the savoy cabbage and cut into julienne. Wash, peel and cut the carrot into sticks.
Put the remaining olive oil in a pan, add the onion and let it brown. Add the savoy cabbage, carrot and a lunchtime cup of water. Season with salt and pepper and cook for about 5 minutes. Rinse the quinoa in plenty of water, add it to the stew along with another lunchtime cup of water and cook for about 15-20 minutes, stirring occasionally (add more water if necessary).
Once cooked, divide the mushrooms into two portions. Set aside until cool. Put some of the mushrooms in a blender jug, add the beaten cheese, season with ground mustard seeds and blend with a hand blender until you have a creamy, homogeneous texture. Add the coffee and stir into the cream.
Cook the meat in the pan where you cooked the mushrooms earlier. At the end of cooking, add the remaining mushrooms and stir in the sauce.
Serve the meat with the quinoa and vegetable stew.
