Serves 4
INGREDIENTS:
1 package chicken thigh meat
4 tbsp. cumin powder
2 tbsp. paprika
Olive oil
1 cup quinoa
1 cup water
1 cup vegetable stock
Halloumi cheese, diced
1 clove garlic, chopped
1 bunch fresh parsley
2-3 tomatoes, chopped
1 avocado, sliced
¼ cup readymade hummus
¼ cup lemon juice
1 tbsp. olive oil
DIRECTIONS:
To cook quinoa, take a pan and over medium heat, place raw quinoa. Toast the quinoa for about 1 minute until you get a nice, toasty smell. Add 1 cup of vegetable stock and 1 cup of water, and cook for about 12-15 minutes until the quinoa has absorbed the liquid and it is cooked through.
Meanwhile, in a separate pan over medium heat, take the chopped chicken meat and place in olive oil. While the chicken is cooking, sprinkle it with salt, paprika, and a generous amount of cumin until it cooked through. Remove from heat.
Wipe down the same pan, and place halloumi cheese and garlic into pan and mix through until halloumi is flavored well and browned.
To serve, place quinoa on the bottom of a bowl. Add chopped tomatoes, halloumi, chicken, and avocado and top with parsley.
For the dressing, mix hummus, lemon juice, olive oil, and a pinch of cumin and salt. Pour over salad. Enjoy! #healthy #salad #dinner #weeknightmeal #glutenfree #gf #chicken #mediterranean