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Quinoa Chicken Bowl

Spice Marinated Chicken
2 chicken thighs, cubed
2 tsp salt
3 cracks black pepper
1.5 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp turmeric
1 tsp ginger powder
Mix everything and marinate for at least 15 minutes. Cook in a pan over medium heat, without oil, on one side until well colored, flip, and cook the other side briefly.

Quinoa
1/2 cup quinoa
1 cup water
1 garlic clove, crushed
1 pinch salt
Bring to a boil and immediately lower to a simmer. Cover and cook for 15 minutes or until the steam stops. Fluff and leave to cool.

Buttermilk Dressed Cucumbers
2 cucumbers, quartered
1 pinch salt
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60g buttermilk
60g 5% fage yogurt
2g yondu
1g salt
20g honey
5 cracks white pepper
4g lemon oil or lemon juice
1 Tbsp dill
Mix the salt and cucumbers and leave to marinate for 10 minutes. Wash and pat the cucumbers dry. Mix with everything else and adjust the seasoning to your preference.

Pan-fried Broccoli Florets
1 pint broccoli florets
1 Tbsp chicken fat (schmaltz)
Sear in a pan and season with salt and white pepper to taste. Adjust with a little sherry vinegar if needed.

Curried Cashews
1 handful of untoasted cashews
1 tsp curry powder
1 pinch salt
1 tsp neutral oil
Mix everything and adjust to taste with more salt/curry powder

Add sumac, olive oil and picked dill for garnish

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