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PEPPADEW® Peppers Recipe

Green Chicken Quinoa with PEPPADEW® Recipe


100g quinoa

Spinach Mix:
Pinch of smoked paprika
Pinch of allspice
1 Tbsp mango puree
½ tsp fresh chili
Half a mango
30g spinach
30g PEPPADEW® peppers
2 spring onions
Juice and zest of 1 lime
A few mint leaves
30g feta cheese
Handful of coriander
15g pomegranate seeds
100g chicken fillets
20g edamame beans

Additional Info
  • Makes 4-6

  • Prep Time 5min

  • Cook Time 15min


Cook the quinoa according to packet instructions, then drain and chill. For the spinach mix, put the chili, spinach and spring onions into a blender, tear in the mint and most of the coriander then blitz until finely chopped. Put chicken fillets in a bowl and drizzle lightly with olive oil, then add the smoked paprika, allspice and mango puree. Mix well then cook in a frying pan until the chicken is blackened. Set aside. Dice the mango into chunks and cut the PEPPADEW® peppers into quarters. Add the spinach mix to the quinoa, season and add grated lime zest. Add the diced feta, some of the pomegranate and the rest of the coriander. Mix in the mango, PEPPADEW® peppers and the edamame beans. Shred the chicken and add to the quinoa bowl, then mix thoroughly. Garnish with a lime wedge and remaining pomegranate seeds.

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