Protein-Packed Chicken Quinoa Bowl

INGREDIENTS

• 1 cup (200g) Earth Goods Organic Quinoa, cooked

• 1 tbsp Earth Goods Organic High Oleic Sunflower Oil (plus extra for serving)

• Earth Goods Fine Sea Salt and black pepper, to taste

• 450g chicken tenders (or skinless, boneless chicken breasts, cut into strips or cubes)

• Juice of 1 lime

• 3 cloves garlic, minced

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp sesame seeds (plus extra for serving)

• 1 tsp coriander seeds

• 1 tsp cashews, crushed

• ½ cup coriander leaves, chopped

• ½ cup flat-leaf parsley leaves, chopped

• 2 scallions, thinly sliced

DIRECTIONS

1. In a bowl, mix the cooked quinoa with coriander, parsley, and scallions. Toss well, then spread onto a serving plate. Place the cooked chicken on top, sprinkle with sesame seeds, and drizzle with a little oil before serving. Enjoy!

2. Grind the spices—cumin, fennel, sesame, coriander seeds, and cashew nuts—using a grinder or a mortar and pestle.

3. In a bowl, combine the lime juice, minced garlic, ground spice mix, olive oil, salt, and pepper.

4. Place the chicken in a large bowl and rub the marinade evenly over it. Let it sit for 15–20 minutes. Meanwhile, soak skewers in water for 10 minutes.

5. Drain the chicken from the marinade and thread onto skewers. Grill or bake in the oven until golden and cooked through, about 15 minutes.

Tip: Reserve the marinade for basting at the end. Cook for an additional 2–5 minutes, ensuring the spices caramelize slightly without burning