Name: How to make yoghurt and mint chicken with a quinoa salad
Ingredients: 4.0 Chicken thighs (skin off); 1.0 Crushed garlic clove; 0.0c Yoghurt; 3.0 Sprigs of mint (1t dried); 1.0pch Salt; 1.0pch Pepper; 1.0c Quinoa; 4.0 Spring onion; 2.0pch Tomato; 0.0 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

    
STEPS
INGREDIENTS

Heat two tablespoons of olive oil in a fry pan
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.
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
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 the quinoa in with the veggies
Serve with the chicken and enjoy

4.0 Chicken thighs (skin off)
1.0 Crushed garlic clove
0.0c Yoghurt
3.0 Sprigs of mint (1t dried)
1.0pch Salt
1.0pch Pepper
1.0c Quinoa
4.0 Spring onion
2.0pch Tomato
0.0 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

How to make yoghurt and mint chicken with a quinoa salad

Make Yoghurt and Mint Chicken With a Quinoa Salad