Quinoa salad with chickpeas and diced chicken

Rinse the 250 g of quinoa under cold water in the colander for 30 seconds to get rid of the bitterness.

Pour the quinoa into the saucepan with 500 ml of water (2 parts water to 1 part quinoa) and a pinch of salt. Bring to a boil, cover and cook over low heat for 12 to 15 min, then let it fluff up for 5 min off the heat, still covered.

While the quinoa cooks, cut the 300 g of chicken breast into roughly 2 cm cubes. Season with salt and pepper.

Heat the skillet over medium-high heat with a little cooking fat (not the olive oil from the list). Cook the cubes for 8 to 10 min, stirring, until golden and white all the way through, with no pink at all.

Drain the chickpeas and rinse them. Cut the half cucumber into small dice.

In the small bowl, mix the 100 g of yogurt, the olive oil, the balsamic vinegar, salt and pepper.

Drain the quinoa only if there's water left, then spread it out in the mixing bowl and let it cool for a few minutes with the chicken.

Add the diced chicken, chickpeas and cucumber to the quinoa. Pour on the yogurt sauce and mix well.