How to Make Yoghurt and Mint Chicken With a Quinoa Salad

by Olme Naccarella

Supplies

  • 4 Chicken thighs (skin off)
  • 1 Crushed garlic clove
  • ½ Cups Yoghurt
  • 3 Sprigs of mint (1t dried)
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Cup Quinoa
  • 4 Spring onion
  • 2 Pinches Tomato
  • ½ Chopped red capsicum
  • 1 Bunch Spinach or rocket
  • 1 Bunch Coriander
  • 1 Bunch Parsley
  • 1 Lebanese cucumber
  • 1 Juiced lemon
  • 2 Teaspoons Extra virgin olive oil
  • 1 Chilli (optional)
  • 1 Avocado
  • Instructions

    Step 1

    Heat two tablespoons of olive oil in a fry pan

    Step 2

    Fry the chicken, marinade still clinging. Turn over

    Step 3

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

    Step 4

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

    Step 5

    Bring the quinoa to boil and simmer for ten minutes

    Step 6

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

    Step 7

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

    Step 8

    Mix and toss the vegetables and herbs in a bowl

    Step 9

    Mix the quinoa in with the veggies

    Step 10

    Serve with the chicken and enjoy