Chicken quinoa bowl

  • 45 min
  • Jednostavno
Chicken quinoa bowl

Ingredients

  • 120 ml olive oil
  • Juice of one lemon
  • 3 cloves garlic
  • 2 tablespoons Vegeta Maestro curry
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons Vegeta
  • 500 g deboned chicken thighs
  • 200 g quinoa
  • 100 g Podravka sugar corn
  • 200 g cherry tomatoes
  • 1 large carrot
  • 1 cucumber
  • 1 red pepper
  • 2 spring onions
  • 4 handfuls of mixed salad greens (arugula, lamb’s ear lettuce, watercress, etc.)

Preparation

  1. In a large bowl, mix together olive oil, lemon juice, crushed garlic, curry, apple cider vinegar, honey and Vegeta.
  2. Use half this mixture to marinate the boneless thighs, and refrigerate for at least 1 hour (or overnight).
  3. Cook quinoa for 12 minutes in salted water, then drain and let cool.
  4. Fry marinated chicken on a hot barbecue or hot grill pan on each side, until fully cooked all the way through. Let cool a little, and then slice into thick slices.
  5. In a large bowl, mix together quinoa, chicken, sugar corn, tomato cut into quarters, carrot sliced into sticks, cucumber cut into thin slices, pepper cut into cubes, and sliced spring onion. Pour in the rest of the marinade and stir.
  6. Place a handful of mix greens into each serving bowl, top with quinoa and chicken mixture, and serve.

Serving: Place a handful of mix greens into each serving bowl, top with quinoa and chicken mixture, and serve.

Advice: Before cooking, rinse quinoa under cold water while shaking and stirring.