Coconut Chicken Quinoa Bowl

Coconut Chicken Quinoa Bowl
Ingredients
- 2 chicken breast fillets, cubed
- 1 red onion, sliced
- 1 zuchini, sliced
- coconut oil for cooking
- 1/2 cup coconut cream
- 1 t ground cumin
- 1 t sweet paprika
- 1/2 t ground cardamon
- 1 inch ginger, grated
- juice of 1/2 lime
- dash tamari
- 1/2 cup quinoa
- 1 cup coconut cream
- 1 red capsicum, in long slices
- 2 carrots, in long slices
- 2 handfuls spinach
- Juice of 1/2 lime
Chicken
Marinade
Quinoa
Salad
Instructions
- Rinse quinoa well under running water. Put in a pot with 1 cup coconut cream (use as much of the liquid part as possible).
- Bring to boil and simmer for 10 mins. Turn off.
- Mix together the marinade ingredients in a dish, add the chicken pieces and leave to marinade for 1/2 hour or longer.
- Pan fry chicken in coconut oil and add red onion and zucchini for the last couple of minutes.
- Fluff the cooked quinoa with a fork, serve in 4 bowls, top with chicken and veg and serve the raw veg sticking up in the side of the bowl.
- Squeeze lime over the top.