Indian Spiced Quinoa Salad Bowl with Grilled Chicken and Mango Salsa

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper, to taste 2 boneless, skinless chicken breasts 1 ripe mango, diced 1/2 cup red onion, finely chopped 1/2 cup cilantro, chopped 1/2 cup Greek yogurt 1 tablespoon lime juice

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa, water, turmeric, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and fluffy.
2. Preheat a grill or grill pan over medium high heat. Season chicken breasts with salt and pepper. Grill for 6 8 minutes per side or until fully cooked. Let rest for 5 minutes, then slice into strips.
3. In a small bowl, combine mango, red onion, cilantro, Greek yogurt, and lime juice to create the mango salsa.
4. Assemble salad bowls with cooked quinoa, grilled chicken, and a generous scoop of mango salsa.

Chef’s Insight

To enhance the Indian flavors, add a pinch of garam masala to the quinoa while cooking.

Notes

Adjust spice levels according to personal preference.