Grilled chicken with quinoa tabbouleh

Ingredients

For 1 serving

• Chicken breast140 g
• Quinoa55 g
• Parsley20 g
• Mintto taste
• Tomatoes120 g
• Cucumber80 g
• Lemon juice20 ml
• Extra virgin olive oil10 g
• Saltto taste

In season: June – September

Method

1. Bring a small pan of salted water to the boil. Rinse the quinoa in a sieve under running water to remove its bitterness and cook for 15 minutes, until the grains show their little spiral sprout; drain and spread it on a plate to cool.
2. Meanwhile wash and dry the parsley and mint and chop them finely; cut the tomatoes and cucumber into dice of about half a centimetre.
3. Heat a griddle over high heat and grill the chicken breast for 5 minutes per side, until golden and no longer pink in the centre; season with salt and rest for 2 minutes before slicing.
4. Stir the herbs, tomatoes and cucumber into the cooled quinoa and dress with the lemon juice, oil and salt.
5. Serve the sliced chicken on the tabbouleh.