This is a wonderful dish served for dinner, but make extra for your lunch the next day. I want to thank my recipe swapping partner Dr Mike Dunn for this wonderful recipe - I've done a few modifications but once again, he came up with a winner.
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.