8-10 pieces of upper chicken thighs
3 cloves of garlic
1 organic lemon cut into 8 pieces
1/2 tsp paprika
8 sprigs of lemon thyme
Salt and pepper
150g of uncooked quinoa
250g arugola salad, cut roughly the
150 g cooked edamame beans
1 pomegranate (seeds)
1 small red onion, finely chopped
1 red bell pepper, finely chopped
150g cherry tomatoes cut into quarters
3 tbsp grated Parmesan cheese
70g pumpkin seeds
2 tbsp soya sauce
Juice far 1/2 lemon
2-3 tbsp olive oil
Salt and pepper
Heat the oven at 175º Celsius
Place the chicken on a oven proof tray, drizzle the paprika over the skin of the chicken. Place the garlic with peel and lemon wedges around the chicken and seasoning with salt and pepper.
Place in the oven and cook for about 35-40 min depending on the oven and sizes of the chicken.
Cooke the quinoa for 15 min, drain and cool of a bit, while still a bit temped mix the grated cheese into so it melts around the quinoa.
Heat a pan and place the pumpkinseeds on the pan, when they start to pop pour the soya sauce over, when all the soya sauce has evaporated take it of the pan and place them on a plate to cool off.
Combine the rest of the ingredients into the quinoa and cheese and add the pumpkinseeds at the end so you still have some crunchy texture.
Seasoning with salt and pepper, just remember the cheese and soya sauce are salty so be careful with the salt.
You can easily do the quinoa salad ahead of time, it even gets better if it it’s made a few hours or the day before, much more flavor from all the vegetables are combined.