Chicken Shawarma Quinoa Bowl
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F (190°C). In large bowl, whisk together olive oil, 3 tbsp (45 mL) lemon juice, half of the garlic, half of the cumin, coriander, cardamom, paprika, cayenne, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; add chicken, tossing to coat well. Refrigerate for at least 30 minutes or up to 12 hours.
Transfer chicken to parchment paper–lined baking sheet; roast for 22 to 25 minutes or until golden brown and internal temperature reaches 165°F (74°C). Let cool slightly; slice chicken.
Divide cooked quinoa evenly among 4 bowls. Top with lettuce, onion, tomato, cucumber, pickled turnip and chicken.
Stir together yogurt, and remaining lemon juice, garlic, cumin, salt and pepper; drizzle evenly over bowls. Sprinkle with parsley.
For an added kick, drizzle with your favourite hot sauce or top with pickled hot peppers.