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  Paprika chicken with quinoa tabbouleh

  
  Photography by Ian Wallace
  Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

  Ingredients (serves 4)

  • 1 cup (200g) quinoa (see Notes)
  • 1 bunch flat-leaf parsley, leaves picked, finely chopped
  • 2 tbs finely chopped mint or coriander
  • 8 cherry tomatoes, quartered
  • 3 spring onions, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs lemon juice
  • 1 1/2 tsp paprika, plus extra to sprinkle
  • 1 tsp ground cumin
  • Pinch of cayenne
  • 1 tsp caster sugar
  • 100g low-fat thick Greek yoghurt
  • 1 tbs olive oil
  • 4 x 180g chicken breast fillets

  Method

  1. Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
  2. Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.
  3. Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.
  4. Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.