Gluten-Free Ethiopian Lunch: Colorful Quinoa Salad with Spicy Berbere Chicken
Discover a delicious and gluten-free Ethiopian lunch with this easy-to-prepare quinoa salad and spicy Berbere chicken recipe. Featuring vibrant colors, mouthwatering flavors, and a cinematic presentation, this dish is perfect for any meal.
Allergens
N/A
Ingredients
- 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 lb boneless, skinless chicken breasts 4. 2 tablespoons Berbere spice mix 5. 1/4 cup lemon juice 6. 1/4 cup olive oil 7. 1 large cucumber, diced 8. 1 pint cherry tomatoes, halved 9. 1 red bell pepper, chopped 10. 1 yellow bell pepper, chopped 11. 1 cup fresh parsley, chopped 12. Salt and pepper, to taste
Instructions
- Cook the quinoa in water according to package instructions. Let it cool.
- Season the chicken with Berbere spice mix, salt, and pepper. Grill or bake until cooked through. Let it rest, then slice into strips.
- In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- Combine the cooled quinoa, cucumber, cherry tomatoes, bell peppers, and parsley in a large bowl. Toss with the dressing.
- Arrange the salad on a platter and top with sliced chicken.
Chef’s Insight
The combination of Berbere spice and lemon juice creates a perfect balance of flavors that will tantalize your taste buds.
Notes
Adjust the spiciness of the Berbere chicken by using more or less spice mix. - Experiment with different vegetables to suit your preferences.