How to make yoghurt and mint chicken with a quinoa salad

Make Yoghurt and Mint Chicken With a Quinoa Salad

16
STEPS
INGREDIENTS

Heat two tablespoons of olive oil in a fry pan

Fry the chicken, marinade still clinging. Turn over

Fry the chicken, marinade still clinging. Turn over

Add a quarter cup of water, and put a lid on the fry pan

Put one cup of quinoa in plenty of water and one tablespoon of salt.

Put one cup of quinoa in plenty of water and one tablespoon of salt.

Bring the quinoa to boil and simmer for ten minutes

Bring the quinoa to boil and simmer for ten minutes

Drain the quinoa carefully an put them into a bowl to cool for a few minutes

Drain the quinoa carefully an put them into a bowl to cool for a few minutes

Dice the cucumber, tomato, capsicum and avocado. Also chop up the spring onion and herbs

Dice the cucumber, tomato, capsicum and avocado. Also chop up the spring onion and herbs

Mix and toss the vegetables and herbs in a bowl

Mix and toss the vegetables and herbs in a bowl

Mix the quinoa in with the veggies

Mix the quinoa in with the veggies

Serve with the chicken and enjoy

  • 4.0 Chicken thighs (skin off)
  • 1.0 Crushed garlic clove
  • 1/2c Yoghurt
  • 3.0 Sprigs of mint (1t dried)
  • 1.0pch Salt
  • 1.0pch Pepper
  • 1.0c Quinoa
  • 4.0 Spring onion
  • 2.0pch Tomato
  • 1/2 Chopped red capsicum
  • 1.0bnch Spinach or rocket
  • 1.0bnch Coriander
  • 1.0bnch Parsley
  • 1.0 Lebanese cucumber
  • 1.0 Juiced lemon
  • 2.0tsp Extra virgin olive oil
  • 1.0 Chilli (optional)
  • 1.0 Avocado
Melbourne
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