Tuesday, August 27, 2013

Paprika chicken with quinoa tabbouleh recipe

Photo: Paprika chicken with quinoa tabbouleh recipe
The home of tasty food recipes invites you to try Paprika chicken with quinoa tabbouleh recipe. Enjoy my collection of delicious food recipes and learn how to make 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

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.

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.

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

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.

Quinoa is from the health food aisle in supermarkets.

delicious. - March 2010, Page 104
Recipe by Jill Dupleix

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