Chicken Shoarma Quinoa Bowl

For the chicken and quinoa:

• 200 g quinoa (ongekookt)
• 475 ml water
• 4 kipfilets (ca. 600–700 g)
• 2 teentjes knoflook, fijngehakt
• 3 el extra vierge olijfolie (verdeeld)
• Sap van 1 citroen
• 4 tl The Spice Club Shawarma-mix
• 4 naanbroden (optioneel)

For the vegetables:

• ½ rode ui, in dunne ringen
• 1 paprika (rood of groen), in blokjes
• 1 komkommer, in halve plakjes
• 250 g cherrytomaten, gehalveerd
• Sap van 1 citroen
• 3 el olijfolie
• 2 el verse peterselie, fijngehakt (optioneel)

For the tahini sauce:

• 60 ml tahini (sesampasta)
• 1 teentje knoflook, geperst
• Sap van ½ citroen
• 4–5 el warm water (meer indien nodig om te verdunnen)
• 100 ml Griekse yoghurt (optioneel)

1. Marinate and bake chicken: Mix the chicken fillets with 1 tbsp olive oil, lemon juice, garlic and The Spice Club Shawarma mix. Leave on for at least 10 minutes. Then heat 1 tbsp olive oil in a pan and fry the chicken for about 8–10 minutes until golden and until golden brown. Cut into slices.

2. Quinoa cooking: Rinse the quinoa. Bring to the boil with the water, turn the heat down and let it simmer for 12–15 minutes until the water is absorbed. Leave to be covered.

3. Prepare vegetables: Mix the onion, pepper, cucumber and tomatoes in a bowl. Sprinkle with lemon juice, olive oil and parsley. Season with pepper.

4. Make tahini sauce: In a small bowl, mix the tahini, garlic, lemon juice and warm water. Stir smooth. Add additional water until the desired thickness is reached. Add some Greek yogurt optionally for an extra fresh sauce.

5. Compile bowls: Divide the quinoa over bowls. Place the chicken, vegetables and possibly pieces on it. Spoon the tahins sauce over it and serve immediately.