4 boneless chicken breasts, skin-on
2 tablespoons Moroccan seasoning
200 grams cottage cheese
1 cup quinoa
3 cups water
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
¼ teaspoon each ground ginger and cinnamon
1 cup diced cucumber
10 cherry tomatoes, chopped roughly
2 spring onions, sliced thinly
¼ cup sunflower seeds
good handful flat-leaf parsley or mint
sea salt and freshly ground pepper
Put the quinoa in a fine sieve and rinse under cold water.
Place in a medium saucepan with the water and bring to the boil. Simmer for about 10 minutes until tender but still with a little bite. Drain and rinse under cold water then drain again. Place in a large bowl.
Whisk the oil, vinegar, garlic and spices together and season. Toss through the quinoa and then fold through all the remaining ingredients.
Chicken: Sprinkle the chicken with the seasoning. Cook on a preheated barbecue or heat a little olive oil in a sauté pan and cook both sides until cooked through. Transfer to a plate and rest for a few minutes.
To serve: Slice the chicken and serve alongside the quinoa salad and a spoonful of the cottage cheese. Spoon over the resting juices along with a drizzle of olive oil and a grind of pepper.