Paprika chicken with quinoa tabbouleh

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.

Recipe «Paprika chicken with quinoa tabbouleh» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup quinoa, 1 bunch flat-leaf parsley, leaves picked, finely chopped, 2 tbsp finely chopped mint or coriander, 8 cherry tomatoes, quartered, 3 spring onions, thinly sliced , 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1 1/2 tsp paprika, plus extra to sprinkle , 1 tsp ground cumin, Pinch of cayenne, 1 tsp caster sugar, 100g low-fat thick Greek yoghurt, 1 tbsp olive oil, 4 x 180g chicken breast fillets, Salt, to season.

Ingredients:

• 1 cup quinoa 
• 1 bunch flat-leaf parsley, leaves picked, finely chopped 
• 2 tbsp finely chopped mint or coriander 
• 8 cherry tomatoes, quartered 
• 3 spring onions, thinly sliced 
• 1/4 cup extra virgin olive oil 
• 2 tbsp lemon juice 
• 1 1/2 tsp paprika, plus extra to sprinkle 
• 1 tsp ground cumin 
• Pinch of cayenne 
• 1 tsp caster sugar 
• 100g low-fat thick Greek yoghurt 
• 1 tbsp olive oil 
• 4 x 180g chicken breast fillets 
• Salt, to season 

Instructions

1. 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.
2. 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.
3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
4. 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.