1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Start BBQ Sauce

   Prepare ingredients. Wrap bacon slice tightly around thyme. Add olive oil to medium saucepan over medium heat. Add bacon-wrapped thyme, cook for 3 - 4 minutes. Add onion & garlic, continue to cook slowly for 5 minutes.

   • 1/2 bunch Fresh Thyme
   • 1/4 Yellow Onion
   • 1 , smashed Garlic Clove
   • 1 Bacon
   • 1 Tbsp Olive Oil
3. BBQ Sauce Cont.

   Add remaining ingredients to saucepan with bacon. Reduce heat to low; cook, stirring occasionally, for 10-15 minutes. Strain sauce.

   • 275 g Tomato Ketchup
   • 2 Tbsp Black Treacle
   • 1/4 tsp Salt
   • 1/2 tsp Paprika
   • 1/2 Tbsp Dried Mustard Powder
   • 1 Tbsp White Vinegar
   • 2 Tbsp Light Brown Sugar
   • 1/2 tsp Ground Cumin
   • 1 pinch Black Pepper
4. Cook Cauliflower

   Toss or coat cauliflower & garlic with olive oil. Season with salt. Cook for 25 minutes.

   • 1 head , small florets Cauliflower
   • 2 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 2 , sliced Garlic Cloves
5. Cook Chicken Breast

   Season chicken. Cook for 22 - 28 minutes, let rest for 5 minutes.

   TIP: Why rest? Because proteins continue to cook once removed from the oven!

   • 4 , 8oz breasts Boneless Skinless Chicken Breasts
   • 1 pinch Black Pepper
   • 1 Tbsp Olive Oil
   • 1 tsp Salt
6. Flavour & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Fresh Thyme
   • 1/2 tsp Salt
   • 110 g Red Quinoa
   • 310 ml Water
7. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 110 g Red Quinoa
8. Serve & Enjoy!

   Pair with good music.

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By Innit Culinary Team