Difficulty
Medium / Expert
Prep time
30 minutes
Cooking time
45 minutes
Makes
4 serves
Royal Quinoa Tabbouleh With
Chicken Breast
Preparation
- Wash the royal quinoa.
- In a pot (preferably earthenware) gently heat the chopped onions and leek in 2 tablespoons of olive oil until lightly browned.
- Stir in the royal quinoa and hot vegetable stock. Cook uncovered at low boil for 10 minutes.
- Stir in the grated pumpkin, the seeds, and the salt and pepper. Mix and turn off the heat. Cover and let stand until completely cool.
- Add chopped parsley and leave in the refrigerator for 2 hours.
- Remove, mix well and shape the burger patties with the palms of your hands, which you have previously moistened with cold water.
- Brown the burgers on both sides in a frying pan with a few drops of olive oil.
- To serve, accompany with a salad of diced fresh tomato, pieces of mozzarella and fresh basil strips, seasoned with salt, olive oil and black pepper.
Ingredients
- For the tabbouleh
- 1 cup royal quinoa
- 2 cups water
- 1 small bunch parsley
- 2 spring onions
- 1 cup fresh mint leaves
- 3 tomatoes
- 3 tomatoes
- ½ serrano chilli
- 2 tbsp olive oil
- ¼ cup lemon juice Salt Pepper
- Salt
- Pepper
- For the chicken
- 3 green tomatoes
- ½ onion
- 1 chile de arbol (arbol chilli), dried
- 1 chile de arbol, fresh
- 1 cup coriander (cilantro)
- 2 tsp ginger
- 1 chicken breast, boneless, skinless,
- semiflattened
- 3 tbsp olive oil
