Chargrilled Chicken Quinoa Bowl

Light and healthy. A fresh quinoa bowl of fresh avocado, corn salsa, and MelCo Food's Chargrilled Chicken.

Perfect for lunch!

Prep Time: 20 mins
Total Time: 30 mins
Servings: 4

Equipment

• Large saucepan
  
• Chopping board
  

• Chef's Knife
  
• Fine mesh strainer
  

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Ingredients

• 500g MelCo Food's Chargrilled Chicken
  

For Quinoa

• 1 1/2 cups of quinoa
  
• 3 cups water
  

For Corn Salsa

• 4 cobs of corn
• 1/4 bunch coriander, minced
  
• 1/2 lemon
  

To Serve

• 1 small radish, thinly sliced
  
• 1 avocado, sliced
  
• 1/4 bunch coriander, roughly chopped
  
• 1 shallot, sliced
  
• 1 long red chilli, sliced
  
• 1 lemon, cut into quarters
  

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Method

For Quinoa

1. Pour quinoa into a fine mesh strainer and rinse under running water for 30 seconds. Drain well.
2. Combine quinoa and water in a large saucepan. Bring to a boil over medium-high heat and then immediately reduce to a simmer. Cook the quinoa until it has absorbed all of the water, generally between 10-20 minutes.
   
3. Remove quinoa from heat, cover for 5 minutes. This allows the quinoa to pop open and become nice and fluffy. Remove the lid and fluff the quinoa with a spoon. Season with salt to taste.
   

For Corn Salsa

1. Fill a large saucepan with water and bring to a boil. Add 1/2 a tablespoon of salt.
2. Once boiling, add corn cobs and boil for 8-10 minutes.
3. Once boiled, drain the corn and run under cold water to cool down.
4. To harvest corn kernels, place corn cob on its end on a chopping board and slice through the kernels starting from the top.
5. Add corn and coriander to a mixing bowl, squeeze in the juice of half a lemon, and season with salt and pepper.
   

To Serve

1. Reheat MelCo Food's Chargrilled Chicken in the microwave.
2. Place quinoa in your serving bowl and garnish with MelCo Food's Chargrilled Chicken, corn salsa, radish, coriander, shallots, and chillies. Enjoy!