It’s quinoa again.  I seriously can not get enough of this stuff.  It honestly has revolutionised the way I cook in the kitchen.  I’ve been able to reinvent so many old favourites and open myself up to a world of new possibilities.  If you haven’t gotten onto it yet – do yourself a favour.

This salad is best served in this recipe cold, however can be consumed warm if desired.  I made enough that I had the chicken hot for dinner and then had the same again for lunch with cold chicken and both were delicious.

PAPRIKA CHICKEN with QUINOA YOGHURT SALAD

Serves 4; 30 minutes

1 ½ Cups White Quinoa
3 Tomatoes
1 Cucumber
2 Cups Chick Peas
2 Cloves Garlic
½ Cup Natural Yoghurt
1 Lemon
2 tsp Za’atar
2 tsp Paprika
Salt
Pepper

For the Salad:

Cook the quinoa and set aside once done.  In the meantime mix the juice and rind of the lemon with the crushed garlic and za’atar and set aside.  Finely chop the tomato, cucumber and stir through the cooked chick peas along with the natural yoghurt.  Stir in the quinoa and add the dressing and toss through.

For the Chicken:

Slice the chicken breasts into strips and toss through paprika, salt and pepper.  Add more za’atar if desired.  In a pan heat olive oil and cook chicken until golden brown and tender.

Serve chicken with salad and avocado if desired.

Paprika Chicken with Yoghurt Quinoa Salad

Paprika Chicken with Yoghurt Quinoa Salad

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