Coconut chicken Quinoa Bowl

1/2 cup coconut cream

1 t ground cumin

1 t sweet paprika

1/2 t ground cardamon

1 inch ginger, grated

juice of 1/2 lime

dash tamari

1/2 cup quinoa

1 cup coconut cream

1 red capsicum, in long slices

2 carrots, in long slices

2 handfuls spinach

Juice of 1/2 lime

1. Rinse quinoa well under running water. Put in a pot with 1 cup coconut cream (use as much of the liquid part as possible). Bring to boil and simmer for 10 mins. Turn off.

2. Mix together the marinade ingredients in a dish, add the chicken pieces and leave to marinate for 1/2 hour or longer. Pan fry chicken in coconut oil and add red onion and zucchini for the last couple of minutes.

3. Fluff the cooked quinoa with a fork, serve in 4 bowls, top with chicken and veg and serve the raw veg sticking up in the side of the bowl. Squeeze lime over the top.