• 150g Duck Breast Duck Breast, skinless, roasted
• 120g quinoa Quinoa, cooked
• 80g red pepper Red Pepper
• 80g asparagus Asparagus
• 10g olive oil Olive Oil
• 6g garlic Garlic
• 10g lemon juice Lemon Juice
• large handful of parsley & oregano, chilli flakes
• 15g red onion Red Onion

1. 1

   Prep everything first: wash and trim the peppers and asparagus, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 4

   Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.

5. 5

   Meanwhile, steam or stir-fry the peppers and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and duck breast, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.