Paprika chicken with quinoa tabbouleh Recipe

Photography by Ian Wallace

Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

Serves: 4

Time to prep: 20 minutes

Time to cook: 20 minutes

Ingredients

• 1 cup (200g) quinoa (see Notes)
• 1 bunch flat-leaf parsley, leaves picked, finely chopped
• 2 tablespoons finely chopped mint or coriander
• 8 cherry tomatoes, quartered
• 3 spring onions, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons paprika, plus extra to sprinkle
• 1 teaspoon ground cumin
• Pinch of cayenne
• 1 teaspoon caster sugar
• 100g low-fat thick Greek yoghurt
• 1 tablespoon olive oil
• 4 x 180g chicken breast fillets

Method

• Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
• Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season.
• Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
• Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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