Nectarine and spiced chicken buddha bowl
Enjoy the tasty combo of sweet and savoury flavours in this colourful buddha bowl. It’s the perfect summertime lunch or dinner.
Note: + Cooling & resting time
- 1 1/2 cups (300g) quinoa, rinsed, drained
- 1 red onion, thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
- 6 Coles RSPCA Approved Australian Chicken Thigh Fillets
- 1 1/2 tbs Texan-style rub or Cajun seasoning
- 1 tbs olive oil
- 200g frozen edamame or broad beans
- 2 white nectarines, stoned, thinly sliced
- 1 avocado, stoned, peeled, cut into wedges
Mint yoghurt dressing
- 1/2 cup mint leaves
- 1 cup (280g) Greek-style yoghurt
- 2 tbs lemon juice
Place the quinoa and 3 cups (750ml) water in a large saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until liquid is absorbed. Set aside to cool.
Meanwhile, combine onion, vinegar, sugar and salt in a small bowl. Set aside for 20 mins to soften. Drain well.
Combine the chicken, Texan-style rub or Cajun seasoning and oil in a bowl. Heat a frying pan over medium heat. Cook the chicken for 4 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
To make the mint yoghurt dressing, place mint, yoghurt and lemon juice in a blender. Blend until smooth. Season.
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.
Divide quinoa among serving bowls. Top with chicken, nectarine, edamame or broad beans, avocado and pickled onion. Drizzle with the dressing
Serve with pistachio dukkah and mint leaves.
Swap me: To save time, use microwavable brown rice and quinoa as your base.