224 gr quinoa
25 g butter
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
400 g chicken mini fillets
1 1/2 tbsp extra-virgin olive oild
300 g vine tomatoes, roughly chopped
handful pitted black kalamata olives
1 red onion, finely sliced
100 g feta cheese, crumbled
small bunch mint leaves, chopped
juice and zets 1/2 lemon
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.