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
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
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
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!
Frequently Asked Questions
What is the preparation time for Harissa Chicken & Quinoa?
The preparation time for Harissa Chicken & Quinoa with green beans, piquanté peppers & pumpkin seeds is between 25 and 30 minutes.
What is the total time required to make Harissa Chicken & Quinoa with green beans, piquanté peppers & pumpkin seeds?
The total time required to make Harissa Chicken & Quinoa with green beans, piquanté peppers & pumpkin seeds is between 30 and 35 minutes.
How many servings does Harissa Chicken & Quinoa provide?
4 servings
What are the main ingredients in Harissa Chicken & Quinoa?
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
What is the nutritional information of Harissa Chicken & Quinoa?
Calories: 617, Carbs: 65 grams, Fat: grams, Protein: 49 grams, Sugar: 15.2 grams, Salt: 606 grams
How do I prepare Harissa Chicken & Quinoa?
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!
What should be prepared from my kitchen to make Harissa Chicken & Quinoa?
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
How many calories does Harissa Chicken & Quinoa have?
617 calories
How much fat content does Harissa Chicken & Quinoa have?
grams
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