Healthy Chicken Shawarma Quinoa Bowls

1 cup dry quinoa
1 + 1/2 cups water
2 chicken breasts, boneless/skinless
1 clove garlic, smashed and minced
2 TBSP olive oil, divided
juice of 1/2 a lemon
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 naan flatbreads, toasted or warmed slightly
The Veggies:
1/4 of a small red onion
1/2-3/4 a bell pepper, red or green
1/2 a seedless cucumber
1 cup grape tomatoes
juice of 1 lemon
2 TBSP olive oil
1-2 TBSP fresh chopped parsley
Tahini Sauce:
1⁄4 cup tahini
1 clove garlic, smashed and minced
juice of 1/2 a lemon
3 TBSP warm water
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
note: you'll need 2 medium lemons total and 2 cloves garlic total if making all the components of this recipe.

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

next instructions :

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