Asian Style Quinoa Bowl
This recipe is the first we filmed for DFF, its packed with flavor, heat from the chilli, sweetness form the brown sugar and a zesty punch from the lime. It's easy to prepare, high in protein, filled with nutrients and low in carbs.
Filmed by Joe for DFF @Joeeagh
½ cup of cooked Quinoa
1 small chicken breast
¼ cup of shredded beetroot
¼ cup of Edamamme
1 small Carrot
A pinch Lime zest
1/2 lime (juice)
1 teaspoon of Chilli
1 teaspoon Soy Sauce
1 tsp. brown sugar
½ chicken stock cube
Optional: Chilli & Chia seeds for topping
Marinate the chicken with the lime zest, chilli, soy sauce, pepper, brown sugar and stock cube. Heat a medium sized pan with some olive oil.
Optional: Add grated ginger and garlic
Sear the chicken breast for one side for 3-4 minutes, repeat on the other side. Reduce the heat, add the marinade and let cook for another 7-10 minutes. Once the chicken is cooked through. Cut it into strips.
Plate your bowl and top with the sauce, chilli seed and chill.
You’ll have a warming delicious bow that will fill you right up.