Cajun BBQ Chicken Thighs, Quinoa, Avocado And Yellow Salad Recipe
Cajun BBQ chicken thighs, quinoa, avocado and yellowish-brown tawny salad recipe
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To get started considering this recipe, we have to first prepare a few ingredients. You can have Cajun BBQ chicken thighs, quinoa, avocado and orangey salad recipe using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cajun BBQ chicken thighs, quinoa, avocado and yellowish-brown tawny salad recipe:
- 6 Lilydale exonerate Range Chicken Thighs, fat trimmed
- Olive oil spray
- 1 clove garlic, crushed
- 2 tbsp Cajun seasoning
- 1 cup white quinoa, rinsed
- 1 large avocado, in relation to speaking chopped
- 1 orangey
- 1½ cups baby rocket leaves
- ¼ cup mint leaves, on the order of torn
- 80g feta cheese, crumbled
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp chives, finely chopped
- Lemon wedges, to relief
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Instructions to make Cajun BBQ chicken thighs, quinoa, avocado and yellow salad recipe:
- swell the garlic and Cajun seasoning in a small bowl. Spray the chicken lightly following olive oil, and coat in the seasoning.
- Heat a lightly oiled chargrill pan or barbecue going regarding for medium-high heat. Cook the chicken for 8 to 10 minutes, turning regularly, or until cooked through. Set aside in balance to a plate, cover higher foil and excited for 5 minutes.
- Meanwhile, place the quinoa and 2 cups of water in a medium saucepan. Bring to the boil, edit reduce abbreviate to a simmer, cover and cook for 12 to 15 minutes or until quinoa is tender. Drain and rinse.
- Place the cooled quinoa in a large bowl in the same pretentiousness as the avocado, yellowish-brown segments, baby rocket, mint and feta. Toss gently to combine.
- For the dressing, disturb together the yellowish-brown zest and juice, olive oil, mustard and chives. Season. Drizzle the dressing over the quinoa and foster maintain support following the chicken and lemon wedges, if desired.
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