Light Smoky BBQ Duck Breast & Quinoa Bowl with Tenderstem
Light Smoky BBQ Duck Breast & Quinoa Bowl with Tenderstem brings American flavour to a plate that delivers 44g of protein for 566 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Duck Breast
- 120g quinoa
- 80g tenderstem broccoli
- 80g carrots
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
-
1
Prep everything first: wash and trim the tenderstem and carrot, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the tenderstem and carrot for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: quinoa first, then the veg and duck breast, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.