Black Quinoa Tabbouleh
with Walnuts and Turmeric Marinated Chicken
A colourful plate makes you smile, a tasty colourful plate and you might find yourself singing!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
A colourful plate makes you smile, a tasty colourful plate and you might find yourself singing!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Tabbouleh
Mixed quinoa
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate
Mix the yogurt and turmeric powder together. Add a pinch of salt and pepper. Cut the chicken breasts into cubes and mix into the marinade. You can prepare this up to 24 hours in advance or just leave to matinate while you prepare the tabbouleh.
2 Cook quinoa
Rinse the quinoa and cook in slightly salted water using the quinoa:water ratio 1:2. Let simmer slowly and cover with a lid, stirring occasionally, for 15minues. Eventually all the water should be absorbed. Optionally drain the water off with a very fine colander.
3 Clean and chop
Clean and chop the cucumber, pepper, tomato and parsley. Mix them in a bowl with the pomegranate seeds, oil, black pepper, salt, sumac and some freshly squeezed orange juice. Once the quinoa is ready and slightly cooled, mix it into the vegetables and check the seasoning.
4 Serve
Heat oil in a pan over medium heat and fry the chicken pieces keeping the excess yogurt in the bowl. Once the chicken is cooked and has a nice colour on it, add the remaining yogurt sauce and bring to a quick boil. Check the seasoning and serve with the colourful black quinoa tabbouleh and chopped walnuts on top.
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