PREPARATION

1. In a skillet, add 400 milliliters water, 225 grams quinoa and stir well.
2. Bring it to a boil.
3. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
4. Bring it to a boil again.
5. Cover it with lid and cook for about 15 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Remove it from heat.
8. Take a bowl and place a stainer on it.
9. Add the cooked quinoa in it and wash it with cold water properly. Keep aside.
10. In a mixing bowl, add 395 grams chicken breast, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons olive oil and mix it well.
11. Marinate for 15 minutes.
12. In a bowl, add 25 grams butter, 1/4 teaspoon seedless red chili, 1/2 teaspoon garlic and mix it well. Keep aside.
13. Heat some olive oil in a grill pan, place the chicken breast on it.
14. Cook for 5 - 7 minutes on medium heat.
15. Flip it gently.
16. Cook the other side too.
17. Cook until it turns golden brown in color from all sides.
18. Remove it from heat and place it on a board.
19. Brush it with prepared chilli garlic butter properly.
20. Cut it into pieces and keep aside.
21. In a mixing bowl, add cooked quinoa, 75 grams onions, 260 grams tomato, 100 grams feta cheese, 2 tablespoons black olives, 5 grams mint leaves, 1 teaspoon lemon zest, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 1/2 teaspoons olive oil, 15 milliliters lemon juice and mix all the ingredients well.
22. Add this into a serving bowl, place the cooked chicken breast on top of it.

Chatpata Quinoa Salad


Servings - 2 - 3


INGREDIENTS
Olive oil - 1 teaspoon
Washed quinoa - 200 grams
Water - 400 milliliters
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 1 teaspoon
Shrimps - 200 grams
Sweet corns - 135 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 2 tablespoons
Lemon juice - 2 tablespoons
Cayenne pepper - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Paprika - 1/2 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Onions - 70 grams
Tomato - 120 grams
Avocado - 160 grams
Jalapeños - 1 tablespoon
Coriander - 5 grams