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HEALTHY CHICKEN SHAWARMA QUINOA BOWLS


HEALTHY CHICKEN SHAWARMA QUINOA BOWLS

Healthy Quinoa Bowl Chicken Shawarma with a super simple hack to create ready-made meals for work or school. Fragrances from this world!

Ingredients

1 cup dry quinoa
1.5 cups of water
2 boneless / skinless chicken breasts
1 clove garlic crushed and chopped
2 TBSP Olive Oil
juice of 1/2 lemon
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
2 naana loafs fried or slightly warmed

VEGGI:

1/4 small red onion
1 / 2-3 / 4 sweet pepper red or green
1/2 english 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 crushed and chopped
juice of 1/2 lemon
3 TBSP warm water
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp paprika

Instructions

  1. First rinse and drain the winch using a strainer or strainer. Bring the medium pan to medium heat and lightly fry the quinoa to remove excess water. Stir until it is roasted in just a few minutes. This step is optional, but really adds quinoa to the nut and fluff! Then add water, set the burner to maximum and bring to a boil. After boiling, reduce the heat to a minimum and cook over low heat, slightly opening the lid, for 12-13 minutes or until the quinoa is fluffy and the liquid is absorbed.
  2. While preparing quinoa, prepare your vegetables! Chop onion, bell pepper, cucumber and parsley. Chop the garlic and slice the grape tomatoes in half.
  3. Dry the chicken with a paper towel, then lay a dry paper towel on it. Using a meat mallet or heavy pan, grind to a thickness of 1⁄4 inch.
  4. In a large shallow bowl or resealable plastic bag, mix caraway seeds, paprika, turmeric and cayenne pepper with 1-2 lemon juice, minced garlic and 1 TBSP olive oil. Add chicken and grease with spices. Set aside to marinate at room temperature for at least 10 minutes.
  5. Take your now fluffy quinoa out of the pot and let it beat a little with a fork. Add salt and pepper to taste. Set aside.
  6. Remove the chicken from the marinade and season both sides with 1-2 tsp. salt and black pepper optional. Heat 1 tablespoon of olive oil in a naan pan over medium heat. When the oil overflows, add the chicken. Cook until chicken is cooked (165 degrees Fahrenheit), about 3-4 minutes on each side. Put the chicken on a plate and let it rest while you cook the quinoa bowls.
  7. Combine onion, bell pepper, cucumber, tomatoes and parsley in a bowl and season with the juice of one lemon and 2 olive oil. Season if desired.
  8. For tahini sauce, beat the tahini, lemon juice and chopped garlic. Slowly add warm water, whisking well until it becomes liquid and sharp. Season with salt, pepper and paprika.
  9. Cut the chicken into thin strips or cut into pieces.
  10. Now let's throw it all together! You can put vegetables and chicken on a plate on top, as shown in the picture above, or throw quinoa with vegetables first of all for perfection in every bite! Season with tahini sauce and delve into!

Recipe Notes

Prefer to skip the heat? Knicks cayenne pepper for a soft dish. Thirst for spices? Raise as much heat as you want. Everything comes with this gourmet dish!

You will want to get 2 medium lemons and 2 cloves of garlic if you make all the ingredients of this recipe.

This article is adapted from this site.

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