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Paprika Chicken with Quinoa Salad

Yields1 Serving

This is a wonderful dish served for dinner, but make extra for your lunch the next day. I want to thank my recipe swapping partner Dr Mike Dunn for this wonderful recipe - I've done a few modifications but once again, he came up with a winner.

 1 cup quinoa
 600 ml filtered water
 1 bunch flat-leaf parsley - finely chopped
 2 tbsp finely chopped mint or coriander
 8 Cherry tomatoes - quartered
 3 spring onions - thinly sliced
 .25 cup Changing Habits Inca Inchi Oil
 2 tbsp lemon juice
 .5 tsp paprika, plus extra to sprinkle
 1 tsp Changing Habits Cumin Powder
 Pinch of cayenne
 1 tsp Changing Habits Rapadura Sugar
 .25 tsp Changing Habits Seaweed Salt
 1/8 tsp freshly cracked pepper
 100 g thick yoghurt
 1tsp paprika
 1 Tbsp ghee or butter
 4 x 180 gm organic chicken breast or thigh fillets
1

Place the quinoa and 600 ml of boiling water in a small saucepan over medium heat, then bring to a simmer.

2

Cook 10 minutes or until tender. Drain well and leave to cool.

3

Add herbs, tomato and spring onion to quiona and toss to combine.

4

Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and rapadura sugar, then season with seaweed salt and pepper.

5

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika.

6

With the rest of the dressing, pour on quinoa salad and toss well.

7

Heat a sauce pan to a medium/high heat melt butter of ghee sprinkle 1 tsp paprika into the pan and stir

8

Grill the chicken approximately 7-8 minutes each side making sure the ghee paprika mix coats the chicken

9

Serve the chicken sliced on a bed of quinoa salad with yoghurt dressing mix dolloped on top, and freshly steamed asparagus or broccolini with lemon wedges on the side.