Quinoa Salad and Moroccan Chicken
Put the quinoa in a fine sieve and rinse under cold water.
Place in a medium saucepan with the water and bring to the boil. Simmer for about 10 minutes until tender but still with a little bite. Drain and rinse under cold water then drain again. Place in a large bowl.
Whisk the oil, vinegar, garlic and spices together and season. Toss through the quinoa and then fold through all the remaining ingredients.
Chicken: Sprinkle the chicken with the seasoning. Cook on a preheated barbecue or heat a little olive oil in a sauté pan and cook both sides until cooked through. Transfer to a plate and rest for a few minutes.
To serve: Slice the chicken and serve alongside the quinoa salad and a spoonful of the cottage cheese. Spoon over the resting juices along with a drizzle of olive oil and a grind of pepper. Serves 4
Quinoa makes a great base for salads and loves a good gutsy dressing. A perfect weeknight meal – quick to prepare and packed with flavour.
Quinoa: see Glossary page 138