Name: Quinoa Timbale with Chicken
Prep time: 15 s
Cook time: 30 s
Total time: 45 s
Yield: 6
Ingredients: 1 cup dry quinoa; 4 cups water; 1 pound bonelessskinless chicken breast halvescubed; 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon; 1 tablespoon olive oil; 4 cloves garlicthinly sliced; 1/2 cup sliced onion; 2 cups cherry tomatoeshalved; 1 tablespoon finely chopped cilantro; 4 cups cubed avocado; 2 teaspoons lemon juice; 1 teaspoon olive oil; Salt and ground black pepper to taste

Make It

Step 1

Combine quinoa and water in a medium saucepan. Cook over medium heat for 15 minutes or until volume triples; strain well. Set aside.

Step 2

Place chicken in a bowl; sprinkle with bouillon and black pepper. Mix well.

Step 3

Heat tablespoon oil in a large skillet; cook garlic and onion over high heat, stirring frequently, for 2 minutes. Add chicken; cook, stirring frequently, for 8 minutes.

Step 4

Turn off heat; add tomatoes. Cover and let stand for 5 minutes.

Step 5

Mix chicken mixture and quinoa in a large bowl. Set aside.

Step 6

Place avocado, lemon juice, teaspoon oil and pinch of salt and pepper in a large bowl; stir and let stand for 2 minutes.

Step 7

To assemble, place 4 tablespoons of avocado mixture inside a timbale mold. Fill with chicken and quinoa mixture; press in firmly. Invert onto a plate.