Paprika Chicken with Quinoa Salad

1 cup quinoa

600 ml filtered water

1 bunch flat-leaf parsley - finely chopped

2 tbsp finely chopped mint or coriander

8 Cherry tomatoes - quartered

3 spring onions - thinly sliced

1/4 cup Changing Habits Inca Inchi Oil

2 tbsp lemon juice

1/2 tsp paprika, plus extra to sprinkle

1 tsp Changing Habits Cumin Powder

Pinch of cayenne

1 tsp Changing Habits Rapadura Sugar

1/4 tsp Changing Habits Seaweed Salt

1/8 tsp freshly cracked pepper

100 g thick yoghurt

1tsp paprika

1 Tbsp ghee or butter

4 x 180 gm organic chicken breast or thigh fillets

Place the quinoa and 600 ml of boiling water in a small saucepan over medium heat, then bring to a simmer.

Cook 10 minutes or until tender. Drain well and leave to cool.

Add herbs, tomato and spring onion to quiona and toss to combine.

Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and rapadura sugar, then season with seaweed salt and pepper.

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika.

With the rest of the dressing, pour on quinoa salad and toss well.

Heat a sauce pan to a medium/high heat melt butter of ghee sprinkle 1 tsp paprika into the pan and stir

Grill the chicken approximately 7-8 minutes each side making sure the ghee paprika mix coats the chicken

Serve the chicken sliced on a bed of quinoa salad with yoghurt dressing mix dolloped on top, and freshly steamed asparagus or broccolini with lemon wedges on the side.

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Paprika Chicken with Quinoa Salad