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🍽️ Colorful Quinoa Bowl with Grilled Chicken

579 kcal · 30 min · 4 servings

Ingredients

• 350 g quinoa
• salt
• 1 zucchini
• 1 red bell pepper
• 1 broccoli
• 2 tbsp olive oil
• 450 g chicken breast fillet
• pepper
• 1 clove garlic
• 2 tbsp tahini (sesame paste; 15 g each)
• 2 tbsp lemon juice
• 2 handfuls spinach (40 g each)
• 0.5 bunch herbs (e.g. parsley)

Instructions

1. 1. Place the quinoa in a fine-mesh sieve.
2. 2. Rinse the grains under hot running water.
3. 3. Transfer the drained quinoa to a pot.
4. 4. Pour in an amount of salted water that is one and a half times the volume of the quinoa.
5. 5. Bring the water to a boil over medium heat.
6. 6. Let the quinoa simmer for about 15 minutes until it is al dente.
7. 7. Remove the pot from the heat and let the quinoa cool down.
8. 8. Wash the zucchini and bell pepper under cold water.
9. 9. Cut the vegetables into bite-sized cubes.
10. 10. Wash the broccoli under cold water.
11. 11. Divide the broccoli into small florets.
12. 12. Halve the larger florets lengthwise.
13. 13. Heat one tablespoon of oil in a large pan.
14. 14. Add the broccoli to the hot pan.
15. 15. Steam the broccoli covered over medium heat for three minutes.
16. 16. Add the zucchini and bell pepper to the pan.
17. 17. Fry all the vegetables for another six minutes.
18. 18. Remove the cooked vegetables from the pan.
19. 19. Set the vegetables aside on a plate.
20. 20. Pat the chicken breast fillets dry with kitchen paper.
21. 21. Cut the chicken into pieces approximately two centimeters in size.
22. 22. Heat the remaining oil in the same pan.
23. 23. Fry the chicken pieces over medium heat from all sides.
24. 24. Cook the meat for about five to six minutes.
25. 25. Season the chicken with salt and pepper.
26. 26. Peel the garlic clove.
27. 27. Grate the garlic finely.
28. 28. Place the tahini in a small bowl.
29. 29. Add the lemon juice to the tahini.
30. 30. Add four tablespoons of hot water.
31. 31. Add the grated garlic.
32. 32. Season the mixture with salt and pepper.
33. 33. Stir everything thoroughly until a creamy dressing forms.
34. 34. Wash the spinach under cold water.
35. 35. Wash the fresh herbs under cold water.
36. 36. Shake the vegetables and herbs dry.
37. 37. Chop the herbs roughly.
38. 38. Place the cooled quinoa into the serving bowls.
39. 39. Distribute the steamed vegetables over the quinoa.
40. 40. Place the fried chicken pieces on top.
41. 41. Drizzle the bowl with the tahini dressing.
42. 42. Sprinkle the chopped herbs over the dish.
43. 43. Serve the bowl immediately.

Nutrition per serving

• kcal: 579
• Protein: 46 g · Fett/Fat: 15 g · Carbs: 63 g