Quinoa salad with chickpeas and grilled chicken

Rinse the 200 g of quinoa in the colander. Put it in the saucepan with 400 ml of water and a pinch of salt, bring to a boil, cover, turn down the heat and cook for 15 min over low heat, then let it rest for 5 min covered, off the heat.

Slice the 250 g of chicken breast horizontally into two thinner cutlets so it cooks evenly. Season with salt and pepper and brush with half the olive oil (1 tbsp).

Heat the skillet over medium-high heat and cook the chicken for 5 to 6 min per side, until cooked through, with no pink and clear juices (74 °C).

While the chicken cooks, cut the half cucumber and the 2 tomatoes into small dice. Put them in the mixing bowl.

Open the 400 g can of chickpeas, drain them in the colander and rinse them under cold water. Add them to the mixing bowl with the veggies.

Fluff the quinoa with a fork and let it cool while you prep the rest. Then tip it into the mixing bowl.

In the small bowl, mix the other half of the olive oil (1 tbsp), the lemon juice (1 tbsp), salt and pepper. Add the chopped parsley (1 tbsp).

Pour the vinaigrette into the mixing bowl and toss gently. Slice the grilled chicken, lay it on the salad and serve.