In the event you needed to decide between consuming off a plate or consuming from a bowl, what would you select? I’m crew bowl 100% of the time. And due to that, these Hen Tawook Quinoa Bowls are on the menu at present and they’re good!
There’s this Lebanese restaurant a couple of miles from our home that I’m obsessive about. They’ve probably the most tender, succulent, moist (ugh sorry, I had to make use of it) Hen Tawook on the planet. I’ll drive by and even when I’m not hungry, I’ll make a fast pit cease and seize some rooster skewers to go. I can’t assist it! It’s an habit. However today I’ve mastered Hen Tawook in my dwelling kitchen and I couldn’t be extra excited. Throw it on high of a quinoa bowl loaded with quinoa (duh), hummus, garlic sauce, avocados, cucumbers and a little bit of shredded lettuce and lunch or dinner is DONE! You’ll be able to serve it up with slightly further pita as a result of WHY NOT and be in your solution to happiness.
Earlier than we get to the recipe – let’s simply speak in regards to the garlic sauce for a sizzling second. In the future I’ll make a recipe for it on the weblog (there’s at the moment one in my most up-to-date cookbook) as a result of it’s mainly equal to a drug. Past addictive. I don’t care if I radiate garlic out of my pores for the subsequent 4 days… it’s every little thing to me. You’ll find a container of freshly made garlic sauce at most shops (Dealer Joe’s simply began carrying it) – and when you can’t discover it, simply substitute it out for slightly homemade tzatziki and it’ll nonetheless be perf. Actually, simply throw on some tzatziki regardless… MORE IS MORE!
Hen Tawook Quinoa Bowls
For the Hen:
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 3/4 cup plain yogurt
- 4 cloves garlic finely chopped
- 2 teaspoons tomato paste
- 2 teaspoons pink wine vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon floor black pepper
- 1/4 teaspoon floor allspice
- 2 kilos skinless boneless rooster breast halves – minimize into 2 inch items
- contemporary parsley
For the Bowls:
- 2 cups cooked quinoa
- 2 ripe avocado
- 1/2 cup home made Hummus
- retailer purchased garlic sauce
- sliced Persian cucumbers
- 1 head romaine lettuce shredded
- served w/ a aspect of pita bread
- 1/2 cup home made Tzatziki non-obligatory
Whisk collectively the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, paprika, pepper and allspice in a big bowl; add the rooster and toss to coat. Switch the rooster combination into a big plastic bag; refrigerate at the very least 4 hours.
Preheat an indoor or outside grill for medium-high warmth and calmly oil grate. Thread the rooster onto steel or picket skewers. Cook dinner on preheated grill till the rooster is golden and not pink within the middle, about 5 minutes all sides. Sprinkle the parsley over the skewers.
To assemble, divide the quinoa into 4 bowls and high with equal elements of avocado, hummus, garlic sauce, sliced cucumbers and shredded lettuce. Season with salt, pepper and lemon juice if wanted. Serve instantly.
5 Suggestions from a Personal Chef electronic mail collection
Get my newest recipes + my bonus 5 Suggestions From a Personal Chef electronic mail collection