Ingredients:

NutritionSortLoading...
Loading...

Quinoa Brown Rice Mix:

½ cup quinoa

½ cup brown rice

1 tablespoon olive oil

¼ teaspoon salt

Water (as needed for cooking)

Select allAdd

SortLoading...
Loading...

Shawarma Chicken:

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 tablespoon lemon juice

1 garlic clove (minced)

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon ground coriander

¼ teaspoon turmeric

Select allAdd

Salt and pepper (to taste)

SortLoading...
Loading...

Pickled Vegetables:

½ red onion (sliced)

¼ cup vinegar (white or red wine)

¼ cup water

1 tablespoon sugar

Pinch of salt

Select allAdd

SortLoading...
Loading...

Shawarma Sauce:

¼ cup mayonnaise

1 tablespoon lemon juice

¼ teaspoon garlic powder

¼ teaspoon ground cumin

Salt and pepper (to taste)

Select allAdd

SortLoading...
Loading...

Toppings:

Grape tomatoes (halved)

Cucumbers (sliced)

Crumbled feta cheese

Fresh parsley (optional)

Select allAdd

Instructions:

1. Cook the Quinoa Brown Rice:

   • Rinse the quinoa and brown rice.

   • In a pot, heat 1 tablespoon of olive oil over medium heat.

   • Add the quinoa and brown rice, stirring for a minute to toast them slightly.

   • Add 2 cups of water, ¼ teaspoon of salt, and bring to a boil.

   • Lower the heat, cover, and simmer for about 15-20 minutes until the grains are tender and water is absorbed. Fluff with a fork and set aside.

2. Marinate and Cook the Chicken:

   • In a bowl, mix olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, salt, and pepper.

   • Coat the chicken breasts with the marinade, then let it sit for at least 20 minutes (or up to 2 hours for stronger flavor).

   • Grill or pan-sear the chicken over medium-high heat for 6-7 minutes on each side or until fully cooked. Let the chicken rest before slicing.

3. Pickle the Onions:

   • In a small saucepan, bring the vinegar, water, sugar, and salt to a boil.

   • Pour the hot liquid over the sliced onions in a jar or bowl and let it sit for at least 15-20 minutes.

4. Make the Shawarma Sauce:

   • In a small bowl, mix together mayonnaise, lemon juice, garlic powder, cumin, salt, and pepper.

5. Assemble the Shawarma Bowl:

• In a bowl, add a base of the quinoa and brown rice mixture.

• Top with sliced chicken, pickled red onions, grape tomatoes, cucumbers, and crumbled feta cheese.

• Drizzle the shawarma sauce over the top and sprinkle with fresh parsley if desired.