Quinoa salad with grilled chicken and cherry tomatoes

Measure out 150 g of uncooked quinoa (75 g per person) and save the remaining 100 g for another meal. Rinse it under cold water in the strainer for 1 minute.

Bring 300 ml of salted water to a boil in the saucepan (about 4 min), add the quinoa, cover and cook over low heat for 15 min until the water is absorbed.

Meanwhile, slice each breast in half horizontally to get thin cutlets. Season both sides with salt and pepper.

Heat the skillet over medium-high heat with a drizzle of cooking fat. Cook the cutlets for 5 to 6 min per side, until golden and the juices run clear inside (74 °C).

Halve the cherry tomatoes and cut the half cucumber into small dice. Put them in the mixing bowl.

In the small bowl, mix 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and 1 tsp of mustard. Season with salt and pepper.

Turn off the heat, leave the quinoa covered for 5 min, then fluff it with a fork. Tip it into the mixing bowl with the veggies.

Cut the chicken into strips and add it to the mixing bowl. Pour on the vinaigrette, toss and taste to adjust the salt and pepper.