Unite two superfoods in a single dish with this kale and quinoa tabouli with paprika chicken. A recipe that is not only good for you, but tastes great.
Ingredients
1/2 tsp ground allspice
2 tsp ground cumin
1/2 cup (100g) quinoa, rinsed, drained
1 Lebanese cucumber, finely chopped
200g punnet Perino grape tomatoes, finely chopped
1 1/2 cups finely shredded kale
1/2 cup finely chopped flat-leaf parsley
1/2 cup finely chopped mint
2 tbs lemon juice
2 tbs olive oil
4 x 120g Coles RSPCA Approved Chicken Breast Fillets
2 tsp ground paprika
1 tsp dried thyme
200g Greek-style yoghurt
1 tbs tahini
mint leaves, to serve
lemon zest, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat a medium saucepan over medium heat. Add the allspice and half the cumin. Cook for 30 seconds or until aromatic. Remove from heat. Add the quinoa and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 15 mins to rest.
Step 2
Place the quinoa in a large bowl. Add the cucumber, tomato, kale, parsley, chopped mint, 1½ tbs of the lemon juice and half the oil. Toss to combine.
Step 3
Meanwhile, combine the chicken, paprika, thyme, remaining cumin and remaining oil in a large bowl.
Step 4
Heat a chargrill pan on medium. Cook the chicken for 4 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 5
Combine yoghurt, tahini, 1 tbs water and remaining lemon juice in a bowl.
Step 6
Divide the quinoa tabouli among serving plates. Top with the chicken and drizzle with yoghurt mixture. Sprinkle with mint leaves and lemon zest.
4 x 120g Coles RSPCA Approved Chicken Breast Fillets
2 tsp ground paprika
1 tsp dried thyme
200g Greek-style yoghurt
1 tbs tahini
mint leaves, to serve
lemon zest, to serve
Method
Step 1
Heat a medium saucepan over medium heat. Add the allspice and half the cumin. Cook for 30 seconds or until aromatic. Remove from heat. Add the quinoa and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 15 mins to rest.
Step 2
Place the quinoa in a large bowl. Add the cucumber, tomato, kale, parsley, chopped mint, 1½ tbs of the lemon juice and half the oil. Toss to combine.
Step 3
Meanwhile, combine the chicken, paprika, thyme, remaining cumin and remaining oil in a large bowl.
Step 4
Heat a chargrill pan on medium. Cook the chicken for 4 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 5
Combine yoghurt, tahini, 1 tbs water and remaining lemon juice in a bowl.
Step 6
Divide the quinoa tabouli among serving plates. Top with the chicken and drizzle with yoghurt mixture. Sprinkle with mint leaves and lemon zest.
