METHOD
1 Using a fine mesh sieve rinse the quinoa thoroughly under cold running water. Put the quinoa and cold water into a pan and bring to the
boil, lower to a simmer and cook for approximately 15-20 minutes until it has absorbed all the water. Turn off the heat and cover with a lid for five
minutes to allow to fluff up. Uncover and allow to cool.
2 Put the quinoa in a large bowl and add the chopped parsley, mint, tomatoes and pomegranate seeds and mix thoroughly.
3 Mix the paprika, garlic granules, cayenne pepper in a shallow bowl. Slice the chicken breasts into strips and then coat the strips with the spice mix.
4 In a large frying pan heat 2 tbsp of the olive oil to a medium to high heat then add the chicken strips and fry for 10 minutes or until cooked through
and lightly charred and golden.
5 To serve, add the last 2 tbsp of olive oil and squeeze the juice from the lemon to the quinoa tabbouleh. Season well with salt and freshly ground
pepper and mix again. Load the tabbouleh into bowls and top with the crumbled feta and Cajun chicken.
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