Lemony Spiced Quinoa with Roast Veg, Chicken & Herbs
Difficulty : Easy
Preparation time:
5m
Cooking time:
40m
This is one of my all time favourite comfort meals! I love the flavour the spiced dressing adds to the Quinoa, and the best way to eat it is in a big bowl - it’s like a hug in a bowl! You can mix it up and add different roast veg or herbs to it, and it’s also yummy as a veggie meal by just omitting the chicken.
This recipe makes 2 servings and it’s a great one for leftovers the next day! I often make double this quantity and keep the leftovers for a few days of lunches.
Ingredients
For 2 people (
)
Recipe
- 120 grams Quinoa
- 1 teaspoon(s) smoked paprika
- 200 mL vegetable stock
- 0.5 tablespoon(s) Fresh Turmeric
- 2 Garlic clove(s)
- 1 Lemon
- 1 tablespoon(s) Olive Oil
- 1 tablespoon(s) Madras curry powder
- 1 large bunch Fresh parsley
- 2 Chicken Breast
- 2 Sweet Potato(es)
- 1 Red onion
- 1 Red pepper
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 436 kcal
- Sugars (g): 11.5g
- Carbs: 49g
- Fat: 11g
- Saturated fat (g): 2g
- Proteins: 34g
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Directions
- Preheat the oven to 200C/400F.
- First roast the veg.
- Chop the sweet potato & red pepper into 1 inch chunks. Chop the onion into quarters.
- Place all the veg into a roasting tray, drizzle with ⅕ tbsp of olive oil, season with sea salt and freshly ground black pepper and stir so everything is coated. Place in the pre-heated oven for 35-40 minutes until the sweet potato is soft, and the pepper and onion are starting to turn dark around the edges.
- Meanwhile prepare the chicken. Place the chicken breasts into another roasting dish, sprinkle over the smoked paprika and drizzle with ⅕ tbsp olive oil. Mix together so the chicken is coated in the smoked paprika oil. Season with sea salt and freshly ground black pepper. Add the unpeeled garlic cloves to the dish alongside the chicken.
- When the chicken is in the oven, cook the quinoa.
- Rinse the quinoa in a sieve under running water. You’ll be tempted to skip this stage, but try not to. Place the rinsed quinoa into a saucepan of the boiling vegetable stock. Add the turmeric, stir and simmer for 12-15 minutes with a lid on it until all the water has been absorbed.
- Remove from the heat and let the quinoa dry steam in the saucepan with the lid on it on your counter top for a few more minutes. This step ensures the quinoa doesn’t turn out soggy.
- While the quinoa is cooking, prepare the dressing.
- Zest and juice the lemon and add the zest and juice to a bowl. Add the madras curry powder to the bowl and stir together.
- Remove the roasted garlic cloves from the dish with the chicken after it’s cooked, peel the garlic cloves (be careful as they will be hot!) and add the roasted garlic to the dressing. Use a fork to mash the garlic into the dressing.
- Finely chop the fresh parsley.
- When the quinoa is ready, transfer to a large bowl. Add all the roast veg, chicken, and chopped parsley to the bowl and mix into the quinoa.
- Pour over the dressing and stir everything together well to combine. Taste and add more seasoning or lemon juice if desired.
- Serve immediately and tuck in!
