Quinoa Bowl with Chicken

Ingredients

• 350 g quinoa
• Salt
• 1 Zucchini
• 1 red bell pepper
• 1 Broccoli
• 2 tbsp olive oil
• 450 g chicken breast fillet
• Pepper
• 1 Garlic clove
• 2 tbsp tahini (sesame paste; 15 g)
• 2 tbsp lemon juice
• 2 handfuls spinach (40 g each)
• 0.5 bunch herbs (e.g., parsley)

Instructions

1. 1.

   Rinse quinoa in a sieve under hot water and cook it in three times its volume of boiling salted water over medium heat for about 15 minutes until al dente; then let cool.

2. 2.

   Meanwhile, peel, wash, and cut zucchini and bell pepper into bite-sized pieces. Clean broccoli, wash, divide into florets and halve if necessary. Heat 1 tbsp oil in a pan and steam broccoli covered over medium heat for about 3 minutes. Add the remaining vegetables and cook for another 6 minutes. Remove from the pan and set aside.

3. 3.

   Pat chicken breast fillets dry with paper towels and cut them into roughly 2 cm pieces. Heat the remaining oil in the pan and sear the chicken over medium heat on all sides for about 5-6 minutes. Season with salt and pepper.

4. 4.

   In the meantime, peel and finely grate garlic. Whisk tahini with lemon juice, 4 tbsp hot water, salt, pepper, and garlic into a dressing. Wash spinach and herbs, shake dry, and roughly chop.

5. 5.

   Distribute quinoa onto bowls. Arrange vegetables and chicken on top, drizzle with tahini dressing, and sprinkle the quinoa bowl with herbs before serving.