Grilled Chicken & Quinoa Bowl

Method

1. 1

   Rinse the quinoa well under cold running water in a fine sieve — this washes off its natural bitter coating.

   • 150 g
2. 2

   Add the quinoa to a saucepan with 300 ml water. Bring to a boil, then lower to a gentle simmer, cover, and cook for 12–15 min until the water is absorbed.

3. 3

   Take the pan off the heat and leave it covered for 5 min, then fluff the quinoa with a fork and set aside.

4. 4

   Meanwhile, pat the chicken breasts dry and season both sides with salt, pepper and a little olive oil.

   • 300 g
   • 2 tbsp
   • ½ tsp
   • ¼ tsp
5. 5

   Heat a grill pan or skillet over medium-high heat. Cook the chicken 5–6 min per side until golden and cooked through (75°C / 165°F in the centre).

6. 6

   Rest the chicken for 3 min, then slice into strips.

7. 7

   Toss the baby spinach and halved cherry tomatoes with the lemon juice and remaining olive oil, and season lightly.

   • 2 handfuls
   • 8
   • 1
8. 8

   Divide the quinoa between two bowls, top with the salad and sliced chicken, and finish with an extra squeeze of lemon.