Vida Recetas Editorial
Quinoa tabbouleh with chicken breast is a modern, healthy twist on the classic Lebanese tabbouleh, traditionally made with bulgur. This recipe swaps bulgur for quinoa, a pseudocereal rich in complete proteins, fiber, and minerals like iron and magnesium. It's ideal for those seeking a light yet filling meal, perfect for a nutritious lunch or a fresh dinner.
Quinoa absorbs the flavors of parsley, mint, and lemon, creating a refreshing base that contrasts with the juiciness of grilled chicken. The tomato and ginger sauce adds a sweet-and-sour, slightly spicy touch, elevating the dish to another level. Plus, it's an easy and quick recipe, perfect for cooking beginners.
This quinoa and chicken recipe is perfect for taking to work or a picnic, as it can be served cold or at room temperature. Give it a try!
Prep
15 min
Cook
3 min
Servings
4
Calories
300 kcal
Chop the two onions finely and mix them with the chopped parsley branches, the peppermint, and the cup of quinoa.
Cover it and reserve it in the fridge. While we start with the chicken, we will start by cutting it into thin strips.
Cut the tomatoes into squares and in a pan over medium heat we cook them constantly stirring, add the ginger and another little chopped onion.
Let it cook for about 3 minutes and grind the mixture. Cover the chicken with half of the sauce, and cook it on the grill in another pan.
On a plate, put ½ cup of tabbouleh, a few pieces of chicken, and drizzle everything with the remaining sauce and a good splash of lemon juice.
Serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 3 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
