Mason jar drinks are too mainstream, try Kankana Saxena's mason jar salad instead
¼ cup cooked quinoa
2 tbsp coconut milk
2 tbsp olive oil
2 tbsp fresh lemon juice
1 chicken breast
2 tbsp ARQA dukkah spice mix or any Moroccan spice mix (Available at Foodhall)
5 cherry tomatoes, cut into halves
1 cucumber, thinly sliced
Feta cheese (Available at Foodhall)
- Whisk coconut milk, olive oil, a pinch of salt, lemon juice and a tablespoon of dukkah spice in a bowl to make the dressing.
- Score the chicken breast slightly and add 1 tablespoon of dukkah spice mix to it. In a hot pan, drizzle oil and layer the chicken breast carefully. It will take about 4 to 5 minutes to cook on one side. Flip it and allow it to cook for another 3 minutes. Once done, let it rest for 2 minutes and then, slice it to bite sizes.
- In a mason jar, add 1½ tablespoons cooked quinoa followed by a few slices of cucumber. Then, layer the chicken pieces and pour about 1½ tablespoons of salad dressing. Top it with few crumbles of feta cheese and few pieces of tomatoes. Finally, drizzle some dukkah spice mix on top and garnish with fresh cilantro.