Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (2 cups for 4; 1 cup for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. When done, remove from the pot into a bowl or flat tray and leave to cool down slightly.

Step 3

Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 4

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper and coat in the Ras-el-hanout. When hot, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan and set aside.

Step 5

Orange dressing: Mix together the orange juice, white wine vinegar, garlic and wholegrain mustard. Whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2) and season with salt and pepper.

Step 6

Quinoa salad: Mix the carrots, cranberries and chicken through the quinoa and coat with the orange dressing.

Step 7

Serve the quinoa and chicken topped with fresh coriander leaves and toasted flaked almonds.