Quinoa Tabbouleh with Chicken - Serves 4
150g (raw weight) quinoa
300g Chicken Breast, preferably free range
50g Low Fat greek yoghurt
1 tsp Sumac
1 punnet Cherry tomatoes, halved
2 lebanese cucumbers, peeled and cut into batons
1 large, wholemeal pita bread, toasted in hot oven for about 7 minutes until golden brown.
Leaves from 1 bunch flat leaf parsley, washed well.
Juice of 1 lemon
Mix together the yoghurt and sumac, use to coat the chicken breast and set aside while you get started on the quinoa and chop the tomatoes and cucumber.
Cook the quinoa in water according to the instructions on the packet. Be careful not to overcook it because it will get a bit mushy.
Drain the quinoa and leave it to cool.
Heat a grill plate or the barbecue and cook the chicken breast. Leave aside to rest.
Wash the parsley well and pick the leaves from the bunch.
Toast the pita bread in a hot oven until golden brown and crispy.
In a large serving bowl mix together the tomatoes, cucumber and quinoa.
Add the chicken, parsley and lemon juice. Finish with the broken up pita bread and season to taste with freshly cracked pepper.
Serve to the table, divide into serving bowls and dig in.
Hope you give the keen-wah a go and enjoy it as much as we did!