Tandoori Chicken And Spiced Quinoa Bowl Recipe

About this recipe

A hearty bowl combining smoky tandoori chicken with subtly spiced quinoa, perfect for a protein-packed start to your day.

Ingredients

• - Chicken Breakfast Sausages
• 100 g Quinoa
• 250 ml Lemon Juice Concentrate
• - Garlic Paste
• 300 g Ginger Paste
• - Chicken Breast
• 125 ml Flavoured Yogurt Drink - Mango
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 250 ml Olive Oil
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• - Coriander Powder
• 250g Green Chilli

Instructions

1. 1. Clean the chicken thighs and pat them dry with a kitchen towel.
2. 2. In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, and spices to prepare the marinade.
3. 3. Coat the chicken thighs thoroughly with the marinade and let them rest for 20 minutes.
4. 4. Heat a grill pan, add olive oil, and grill the chicken thighs until golden and cooked through, about 8-10 minutes per side.
5. 5. Rinse quinoa under cold water and drain it well to remove any bitterness.
6. 6. In a saucepan, bring water to a boil, add quinoa, and season lightly with salt.
7. 7. Lower the heat and simmer the quinoa for 15 minutes, stirring occasionally, until cooked and fluffy.
8. 8. Finely chop fresh mint, cilantro, and green chili to create a refreshing herb topping.
9. 9. Combine cooked quinoa with a drizzle of olive oil and a pinch of cumin powder for extra flavor.
10. 10. Plate the quinoa in serving bowls and top with grilled tandoori chicken.
11. 11. Garnish with the herb topping and serve warm for a satisfying breakfast.