Bart's Recipes
Rinse the quinoa under cold running water. Bring the quinoa in a small pan with water, a pinch of salt and the turmeric to a boil. Let it simmer gently for about twelve minutes. Drain the quinoa and spread it out on a plate so it can cool completely.
Cut the organic chicken fillet into equal pieces. Heat a small amount of the extra virgin olive oil in a frying pan over medium-high heat. Cook the chicken pieces until golden brown on all sides and cooked through in a few minutes. Remove the chicken from the pan and let the meat rest for a moment.
Put the cooled quinoa together with the cooked chicken pieces in a large mixing bowl. Add the diced quarter cucumber and the five halved cherry tomatoes. Whisk together a smooth dressing in a separate bowl from the remaining olive oil, the juice of the quarter lemon and the finely chopped fresh parsley.
Pour the lemon dressing over the ingredients in the bowl and toss everything together well so the flavors distribute. Finally, season the salad with some freshly ground pepper, divide the dish directly onto plates and serve.
