Chicken quinoa bowl

  • 45 min
  • Jednostavno
Chicken quinoa bowl

Ingredients

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

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.