Are you keen for some loaded quinoa, Chef? Layers of fresh mint, sweet piquanté peppers, zesty lemon juice, buttery green beans, and fluffy quinoa form the flavour foundation, which is crowned with harissa-covered chicken fillets. Finished with toasted pumpkin seeds.
Harissa Chicken & Quinoa
Harissa Chicken & Quinoa
with green beans, piquanté peppers & pumpkin seeds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon Juice
- Pesto Princess Harissa Paste
- Piquanté Peppers
- Pumpkin Seeds
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SOME PREP
Rinse the green beans, the mint, and the cucumber. Drain and dice the piquante peppers. Trim and halve the green beans. Roughly chop the mint and dice the cucumber. Peel and grate the garlic. Loosen the harissa paste with 2 tbsp of water and set aside.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until lightly charred but still crunchy, 4-5 minutes. In the final minute, add the grated garlic and fry until fragrant. Season and remove from the pan.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minutes, baste with the loosened harissa. Remove from the pan with all the pan juices, and season.
LOADED QUINOA
In a salad bowl, combine the fluffy quinoa, the diced cucumber, the garlicky green beans, the chopped mint, the diced peppers, the lemon juice (to taste), and seasoning.
TIME TO EAT
Plate up the loaded quinoa. Top with the chicken and all the pan juices. Sprinkle over the toasted seeds. Enjoy, Chef!
Quinoa - 75ml
Green Beans - 80g
Fresh Mint - 3g
Cucumber - 100g
Piquanté Peppers - 25g
Garlic Clove - 1
Pesto Princess Harissa Paste - 30ml
Pumpkin Seeds - 10g
Free-range Chicken Mini Fillets - 150g
Lemon Juice - 15ml
QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SOME PREP
Rinse the green beans, the mint, and the cucumber. Drain and dice the piquante peppers. Trim and halve the green beans. Roughly chop the mint and dice the cucumber. Peel and grate the garlic. Loosen the harissa paste with 4 tbsp of water and set aside.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until lightly charred but still crunchy, 4-5 minutes. In the final minute, add the grated garlic and fry until fragrant. Season and remove from the pan.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minutes, baste with the loosened harissa. Remove from the pan with all the pan juices, and season.
LOADED QUINOA
In a salad bowl, combine the fluffy quinoa, the diced cucumber, the garlicky green beans, the chopped mint, the diced peppers, the lemon juice (to taste), and seasoning.
TIME TO EAT
Plate up the loaded quinoa. Top with the chicken and all the pan juices. Sprinkle over the toasted seeds. Enjoy, Chef!
Quinoa - 150ml
Green Beans - 160g
Fresh Mint - 5g
Cucumber - 200g
Piquanté Peppers - 50g
Garlic Clove - 1
Pesto Princess Harissa Paste - 60ml
Pumpkin Seeds - 20g
Free-range Chicken Mini Fillets - 300g
Lemon Juice - 30ml
QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SOME PREP
Rinse the green beans, the mint, and the cucumber. Drain and dice the piquante peppers. Trim and halve the green beans. Roughly chop the mint and dice the cucumber. Peel and grate the garlic. Loosen the harissa paste with 6 tbsp of water and set aside.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until lightly charred but still crunchy, 5-6 minutes. In the final minute, add the grated garlic and fry until fragrant. Season and remove from the pan.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minutes, baste with the loosened harissa. Remove from the pan with all the pan juices, and season.
LOADED QUINOA
In a salad bowl, combine the fluffy quinoa, the diced cucumber, the garlicky green beans, the chopped mint, the diced peppers, the lemon juice (to taste), and seasoning.
TIME TO EAT
Plate up the loaded quinoa. Top with the chicken and all the pan juices. Sprinkle over the toasted seeds. Enjoy, Chef!
Quinoa - 225ml
Green Beans - 240g
Fresh Mint - 8g
Cucumber - 300g
Piquanté Peppers - 75g
Garlic Cloves - 2
Pesto Princess Harissa Paste - 90ml
Pumpkin Seeds - 30g
Free-range Chicken Mini Fillets - 450g
Lemon Juice - 45ml
QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SOME PREP
Rinse the green beans, the mint, and the cucumber. Drain and dice the piquante peppers. Trim and halve the green beans. Roughly chop the mint and dice the cucumber. Peel and grate the garlic. Loosen the harissa paste with 8 tbsp of water and set aside.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the halved green beans until lightly charred but still crunchy, 5-6 minutes. In the final minute, add the grated garlic and fry until fragrant. Season and remove from the pan.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minutes, baste with the loosened harissa. Remove from the pan with all the pan juices, and season.
LOADED QUINOA
In a salad bowl, combine the fluffy quinoa, the diced cucumber, the garlicky green beans, the chopped mint, the diced peppers, the lemon juice (to taste), and seasoning.
TIME TO EAT
Plate up the loaded quinoa. Top with the chicken and all the pan juices. Sprinkle over the toasted seeds. Enjoy, Chef!
Quinoa - 300ml
Green Beans - 320g
Fresh Mint - 10g
Cucumber - 400g
Piquanté Peppers - 100g
Garlic Cloves - 2
Pesto Princess Harissa Paste - 125ml
Pumpkin Seeds - 40g
Free-range Chicken Mini Fillets - 600g
Lemon Juice - 60ml
Woolies Products in this dish
