Warm Paprika Chicken Bowls with Green Quinoa and Lime Mint Yogurt

Instructions

1. 1

   1. Rinse the quinoa under cold water. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

2. 2

   2. While the quinoa cooks, combine the chicken with 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, 1 chopped garlic clove, half of the salt, and black pepper. Let it sit for 10 minutes.

3. 3

   3. In a bowl, make the sauce by mixing the plain Greek yogurt, lime zest, 30 ml (2 tbsp) lime juice, 1 grated garlic clove, chopped fresh mint, and a pinch of salt. Keep chilled until needed.

4. 4

   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the chicken for 4 to 5 minutes per side, until well browned and it reaches a safe internal temperature of 74°C / 165°F. Remove from the heat and let it rest for 3 minutes.

5. 5

   5. Fluff the cooked quinoa with a fork. Fold in the fresh spinach so it wilts from the residual heat, add the fresh parsley, and mix well. Adjust salt if needed.

6. 6

   6. Divide the green quinoa among 4 bowls. Top with the cooked chicken, diced cucumber, and lightly toasted pumpkin seeds.

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   7. Finish each serving with spoonfuls of the lime mint yogurt sauce. Serve warm.