Sabtu, 10 Maret 2012

Paprika chicken with quinoa tabbouleh

Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

Ingredients (serves 4)

  • 1 cup (200g) quinoa (see Notes)
  • 1 bunch flat-leaf parsley, leaves picked, finely chopped
  • 2 tbs finely chopped mint or coriander
  • 8 cherry tomatoes, quartered
  • 3 spring onions, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs lemon juice
  • 1 1/2 tsp paprika, plus extra to sprinkle
  • 1 tsp ground cumin
  • Pinch of cayenne
  • 1 tsp caster sugar
  • 100g low-fat thick Greek yoghurt
  • 1 tbs olive oil
  • 4 x 180g chicken breast fillets

Method

  1. Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.

  2. Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.

  3. Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.

  4. Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

Source : taste.com

3 komentar:

  1. Aku kok bosen ayam....mendingan tempe tahu aja Fen..

    BalasHapus
  2. Mas di sini cari dimana tempe...kagak ada...

    BalasHapus
  3. Disini ada kadang kala Fen Jum'at aku dapat 2 kotak a 400 gramm...
    besok mau dibuat Tempe Mendoan...tadi hanya masak Steak Turkey....lihat di MP apa di FB..kamu kok belum tidur??

    BalasHapus