Bring the quinoa and stock to a gentle simmer (covered) and cook for +- 12 minutes or until liquid cooks away and quinoa is tender. Place into a mixing bowl, fluff up with a fork and allow to cool.
Rub the chicken with oil, lemon juice, smoked paprika and seasoning. Heat a griddle pan and grill the breasts for +- 6 minutes a side. Remove from the pan and cover tightly with foil.
When quinoa is cooled enough, add the salad ingredients as well as the lemon juice, olive oil, cumin and garlic. Mix until well combined. Check seasoning.
Slice up the chicken breasts thinly. Combine the yoghurt dressing ingredients together.
Serve with quinoa salad on a serving platter and top with sliced chicken and yoghurt dressing.
Reprinted with permission of Bits of Carey. To see more
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