Zesty Grilled Chicken With Masala Quinoa Recipe

About this recipe

Tender grilled chicken marinated in aromatic spices paired with fluffy masala quinoa for a hearty dinner.

Ingredients

• 1 pack Mushrooms Button
• - Bell Peppers
• - Baby Tomatoes
• - Parmesan Cheese Grated
• 450 g Sliced Green Olives
• pack of 4 Dough Base
• 140 g Mozzarella Cheese Shredded
• 100 g Pasta And Pizza Sauce
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• - Chicken Breakfast Sausages
• 100 g Quinoa
• 125 ml Flavoured Yogurt Drink - Mango
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 45 g Garam Masala
• 250 ml Lemon Juice Concentrate
• 200 ml Mustard Oil
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Coriander Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Marinate the chicken thighs with yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, garam masala, lemon juice, and salt. Let it rest for 30 minutes.
2. 2. Heat oil in a grill pan and cook the marinated chicken on medium heat until golden and fully cooked, flipping occasionally.
3. 3. Rinse the quinoa thoroughly under running water to remove bitterness, then drain and set aside.
4. 4. In a separate pan, heat oil and sauté chopped onions until translucent, then add chopped tomatoes and cook until they soften.
5. 5. Stir in green chili, turmeric, and cumin powder, mixing well to combine the flavors.
6. 6. Add the rinsed quinoa to the pan and toast for a minute, stirring to coat with the spices.
7. 7. Pour water into the pan, season with salt, and cover. Cook on low heat until the quinoa absorbs the water and becomes fluffy.
8. 8. Garnish the masala quinoa with freshly chopped coriander leaves for added flavor.
9. 9. Plate the grilled chicken alongside the masala quinoa and serve hot.