Quinoa with Grilled Chicken
Cooled quinoa dressed with a harissa-lemon dressing and mixed with cucumber, pepper, spring onion and peas, served with harissa-marinated grilled chicken breasts.
Ingredients
| 175 g | quinoa | |
| 1/4 pc | cucumber | |
| 1 pc | small green pepper | |
| 6 stalks | spring onion | |
| 125 g | frozen peas | |
| 1 pc | lemon, zest and juice | |
| 2 tbsp | 30 ml | oil |
| 1 tbsp | 15 ml | harissa paste |
| 4 pcs | chicken breasts | |
| — | mint | |
| 3 tbsp | 45 ml | oil (for dressing) |
| 1 tbsp | 15 ml | harissa paste (for dressing) |
| 1 pc | lemon, zest and juice (for dressing) | |
| — | salt |
Instructions
- Cook the quinoa for about 10 minutes, then drain it and set it aside.
- Make the dressing by mixing the oil, the harissa paste, the zest and juice of the lemon, and a little salt.
- Season the quinoa with the dressing and let it cool. Then mix it with the chopped cucumber, pepper, spring onion and the peas.
- Mix the lemon juice and zest, the oil and the harissa in a bowl. Put the chicken in and season it well. Grill the sliced breasts on a grill pan and serve with the quinoa.