Restaurants›Bazaar Meat By José Andrés›Celiac Menu Recipe

Celiac Menu Recipe

Inspired by Bazaar Meat By José Andrés
Time30m
Serves2

A special menu designed for gluten-free dining options.

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Ingredients

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Main Ingredients

For Serving

Method

Cooking Instructions

1

Cook Quinoa

Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

2

Prepare Chicken

Season chicken breasts with salt, black pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from skillet and let it rest.

3

Sauté Vegetables

In the same skillet, add minced garlic and chopped bell peppers and zucchini. Sauté for about 5-7 minutes until vegetables are tender.

4

Combine and Serve

Slice the chicken and mix it with the quinoa and sautéed vegetables. Garnish with fresh parsley and serve with lemon wedges.