Prep Time – 15 minutes Cook Time – 10 minutes Serves – 4
1/3 cup oil (olive, avocado, coconut)
2 tsp smoked paprika
4 chicken thigh fillets, sliced into bite size pieces
1 punnet cherry tomatoes, sliced in half
1 cucumber, sliced into quarters
1 red pepper, diced
1 can sweet corn
1 handful of radishes, sliced finely
1 avocado, sliced how you desire 1 can sweet corn, rinsed and drained
1 can red kidney beans, rinsed and drained
1/4 cup lime juice
2 cups red quinoa, 4 cups water
1 tub of sour cream (small)
Coriander leaves, chopped
Combine half the oil and paprika in a large bowl, add the chicken and coat. Heat a greased barbecue grill or skillet on high, cook the chicken until charred and cooked through. Transfer to a plate and set aside for 5 mins to rest.
Meanwhile, combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Remove the pot from heat, cover, and allow the quinoa to steam for 5 minutes.
Divide the quinoa mixture, chicken, corn, kidney beans, avocado, cucumber, red pepper, radishes and cherry tomatoes among serving bowls.
For dressing; combine the lime juice, sour cream, chopped coriander with the remaining oil and paprika in a small bowl, mix well. Top your bowl with dressing.