Recipes
non-veg
Chicken Quinoa Bowl
By Deepika Singh
⏳ Prep Time: 14 minute
03 Dec 2020
Nutritional Overview
Calories
809.7 kcal
Protein
87.4 gm
Carbs
52.7 gm
Fats
27.7 gm
Ingredients
300 gm Boneless chicken pieces
2 cup cooked Quinoa or 80 gm raw quinoa
30 gm curd
1 tsp garlic paste
1 tsp Red chilli powder
1/2 tsp turmeric powder
1/2 tsp ground cumin powder
1/2 tsp Coriander powder
2 tsp lemon juice
10 gm cooking oil
A bunch of fresh Cilantro/Coriander leaves
1 tsp salt or to taste
Method
Step 1
For the marinade Wash the chicken pieces and place them in a big bowl. Add curd, garlic paste, red chilli powder, turmeric powder, ground cumin powder, coriander powder, salt, lemon juice and chopped cilantro/coriander leaves. Mix well and marinate for minimum minutes or keep the marinade in the refrigerator to be used next day.
Step 2
Cooking Instructions Cook Quinoa : Combine the rinsed quinoa and water in a pan. Bring it to boil and reduce the flame. Let it simmer and cook on low or medium flame until the quinoa absorbs the water. cover and let it sit for minutes. It will allow the quinoa to fluff up. Once cooked, keep aside.
Step 3
Heat a pan/kadhai and add tsp cooking oil, add marinated chicken pieces.
Step 4
Stir and cover the pan, cook for - minutes.
Step 5
After - minutes, you will notice that it is partially cooked and has a gravy now! Mix well and cook covered for another - minutes. Check whether the chicken is nicely cooked, if required cook it for few more minutes. (Don’t overcook or it will become chewy and dry)
Step 6
Remove the lid, and cook on high flame to quickly reduce the gravy. We do not want our chicken to be completely dry, remove from flame when little moist and has very little gravy left, just good enough to coat it well.
Step 7
Serve hot along with quinoa, raw onion rings and pudina chutney.
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