for 4 people

Quinoa

200 g	quinoa
5 dl	water, boiling
¾ tsp	salt
50 g	mixed seeds

Dressing

1 ½ tbsp	mustard
3 tbsp	white balsamic vinegar
1 tbsp	olive oil
180 g	plain yoghurt
½ tsp	salt
a little	pepper

Chicken

1 tbsp	olive oil
280 g	tender chicken breast fillets
½ tsp	salt
1 ½ tsp	ground cumin

Salad

½	iceberg lettuce, cut into strips
200 g	feta, crumbled

How it's done

Quinoa

Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until soft, season with salt. Spread the quinoa on a baking tray lined with baking paper, allow to cool slightly, sprinkle with the mixed seeds.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken, fry for approx. 8 mins. all over, allow to cool slightly, cut into strips.

Salad

Place the lettuce and feta in a bowl, add the cooled quinoa with the chicken, mix. Drizzle the dressing on top, mix, plate up.

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