Since we are trying out the Paleo diet, I finally decided I would buy quinoa. On the back of the bag was a recipe for Tabbouleh and I tweaked it based on what I had on hand and personal tastes. It was delicious, so light and fresh. A great recipe for the warm months and for picnicking because this tastes great warm, room temperature, or cold. To add some restaurant flair, I served this with hummus and pita. No need to go out for schwarma when you can make this dish so easily at home!
In the recipe I say to use chicken thighs, but of course anything will do. I prefer using boneless, skinless chicken thighs instead of chicken breast because they are more flavorful and moist than chicken breast. Next time you are at the store, give them a try! Also, when I made this dish I used citrus salt and lemon pepper in addition to some regular salt and pepper. This enhances the lemon juice in the tabbouleh and gives great freshness.
Chicken and Quinoa Tabbouleh – Serves 4, Cook Time 30-40 minutes
To make the quinoa:
2 cups water
1 cup quinoa
Bring the water and quinoa and a bit of salt to a boil. Lower heat and simmer for 15 minutes. Set aside to cool.
Tabbouleh
1 cucumber, cut into bite sized pieces
1 bell pepper, chopped
1/2 teaspoon minced garlic
2 green onions, chopped
Handful each of cilantro and mint, chopped
1-2 tablespoons extra virgin olive oil
1-2 tablespoons lemon juice
Salt and Pepper
Combine all the vegetables and herbs into a large mixing bowl. Add the quinoa, salt and pepper, oil, and lemon juice. Combine and taste for seasonings. Cover and keep in the refrigerator until ready to eat.
Chicken
3 boneless, skinless chicken thighs
Paprika
Salt and Pepper
Sprinkle seasonings on both sides of the chicken and place in a skillet on medium high heat. Cook about 6 minutes per side or until the chicken reaches an internal temperature of 165° F or the center is no longer pink and the juices run clear. Remove from the pan and set aside to rest. When cool enough to handle slice the chicken into 1/4 inch slices.
To serve, place the tabbouleh on the plate and top with chicken slices. Sprinkle some additional cilantro and mint on top and serve with a side of hummus and pita.
