Chicken Schwarma, Hummus, & Roasted Vegetable Quinoa Salad

source: Chicken, Salad

Chicken Schwarms & Yogurt Sauce

Ingredients

For 2 lbs of chicken :

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

Optional Yogurt Sauce:

• 1 cup Greek yoghurt
• 1 clove garlic , crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

Directions

1. Combine spice blend in a bowl (top list of ingredients)
2. Add bite size chicken thigh pieces
3. Let skillet heat up with 3 tbsp of olive oil and then cook chicken in skillet
4. Yogurt Sauce: Combine ingredients in a bowl

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Hummus

Ingredients

• 1/4 cup lemon juice
• 1/4 cup well stirred tahini
• 1 can drained chickpeas
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt to taste

Directions

1. Combine tahini and lemon juice in a food processor and whip for at least a minute
2. Add the chick peas, olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Adjust to taste with salt

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Roasted Vegetable Quinoa Salad

Time: 30 mine

Ingredients

• 1/3 cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
• 1 eggplant (about 3/4 pound), diced
• 1 small zucchini, diced
• 1 small yellow squash (or another zucchini), diced
• 3 to 4 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 1/2 to 2 tablespoons lemon juice, (about 1 medium lemon)
• 1 clove garlic, pressed or minced
• 1/2 cup halved grape tomatoes (quarter any larger tomatoes)
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh mint leaves
• For garnish: crumbled feta, optional

Directions

1. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
2. Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
3. To cook the quinoa, combine the uncooked quinoa with 2/3cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
4. In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.