Paprika Chicken with Quinoa Salad
This is a wonderful dish served for dinner, but make extra for your lunch the next day. I want to thank my recipe swapping partner Dr Mike Dunn for this wonderful recipe - I've done a few...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at changinghabits.com.au.
Cooking tools:
- Grill pan
- Steamer basket
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Spatula
- Serving platter
- Plate
Ingredients
- 1 cup quinoa
- 600 ml filtered water
- 1 bunch flat-leaf parsley - finely chopped
- 2 tbsp finely chopped mint or coriander
- 8 Cherry tomatoes - quartered
- 3 spring onions - thinly sliced
- 1/4 cup Changing Habits Inca Inchi Oil
- 2 tbsp lemon juice
- 1/2 tsp paprika, plus extra to sprinkle
- 1 tsp Changing Habits Cumin Powder
- Pinch of cayenne
- 1 tsp Changing Habits Rapadura Sugar
- 1/4 tsp Changing Habits Seaweed Salt
- 1/8 tsp freshly cracked pepper
- 100 g thick yoghurt
- 1tsp paprika
- 1 Tbsp ghee or butter
- 4 x 180 gm organic chicken breast or thigh fillets
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