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THIS Chicken Tikka Buddha Bowl

Serves: 4

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Method

  • Bring 800ml water to the boil and add the bouillon, cumin, coriander and Kashmiri chilli.
  • Pour onto the red quinoa and bake for 30 minutes at 180°C/355°F.
  • In a very hot pan, dry fry the drained sweetcorn until charred.
  • Arrange ingredients as shown, finishing with the Dukkah seeds.