Lebanese Inspired Bowl

INGREDIENT

QTY

UNIT

FOR QUINOA TABBOULEH

 

 

Quinoa

50

 

Parsley

50

gms

Mint

10

gms

Olive Oil

1

tbsp.

Lemon juice

1/2

juice of half a lemon

Maldon Sea Salt*

 

to taste

FOR SUMAC MARINATED CHICKEN

Chicken Breast

150

gms

CAARA Sumac Spice*

5/ 1

gms / teaspoon

Garlic

2-3

cloves

Olive Oil*

1

tbsp

Maldon Salt *

TO

to taste

HARISSA SPICED CHICKPEAS

 

 

 Boiled Chickpeas

50

gms

Lemon juice

1/2

juice of half a lemon

Harissa Sauce *

1

teaspoon

Maldon Sea Salt *

 

to taste

FOR STIR FRY VEGETABLES

 

 

CAARA Aglio E Olio

2-3

teaspoon

Assorted Vegetables

100

gms

Maldon Sea Salt*

 

to taste

CAARA ACCOMPANIMENT PRODUCTS

 

 

Red Pepper Hummus* 

100

gms

CAARA seed mix*

10

gms

Marinated Queen Olives*

80

gms

Avocado*

50

gms

Crispy Whole Wheat Pita*

50

gms

 

 

 

METHOD:

FOR QUINOA TABBOULEH:

  • Take a bowl, bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over a high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let covered, for 5 minutes. Fluff with a fork. Put into the fridge to cool.
  • Take a bowl add herbs, olive oil and lemon juice to the bowl with quinoa and toss. Season to taste with salt and keep aside.

FOR SUMAC CHICKEN:

  • Combine oil, garlic, sumac, lemon rind and lemon juice in a bowl. Rub mixture over chicken. Cover and refrigerate for 1 to 2 hours.

  • Heat a grilled pan over medium heat and grill the chicken from both the sides. Then put it on the oven at 180c for 10 minutes or until cooked through. Keep it cool and cut lengthwise in strips.

 

FOR HARISSA CHICKPEAS:

  • Take a bowl add the soft boiled chickpeas, lemon juice, salt and harissa paste toss it well and set aside.

  • Peal and slice avocado’s and leave aside.

 

FOR STIR FRY VEGETABLES:

  • Cut the vegetable and marinated with salt, pepper and olive oil.

  • Heats the nonstick pan adds the olive oil and seared the vegetables then add CAARA Aglio E Olio sauce and toss it well.

 

FOR ASSEMBLING YOUR MEAL:

  • Take the serving bowl and arrange the quinoa tabbouleh on one side, then arrange sumac cooked chicken on the another side, harissa chickpeas, stir fry vegetables, marinated queen olives, sliced avocado, and grilled pita bread.

  • Sprinkle with CAARA seed mix and a handful of fresh farm mint leaves.

  • Serve on the side with CAARA Red pepper hummus.

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