Harissa Chicken & Grain Salad

• Chicken breast(600 g)
• Harissa paste(2 tbsp)
• Olive oil(3 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Quinoa(200 g)
• Chicken Broth(500 ml)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Fresh mint(15 g)
• Feta(120 g)
• Lemon(1)
• Honey(1 tbsp)
• Pomegranate molasses(1 tbsp)

Method

1. 1

   Slice {Chicken breast} into bite-size strips. In a bowl, toss with {Harissa paste}, {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Finely chop the {Red Onion}, dice the {Cucumber}, halve the {Cherry Tomatoes}, and roughly chop the {Fresh parsley} and {Fresh mint}.

   ~12 min

2. 2

   Rinse the {Quinoa}. Add it to a saucepan with {Chicken Stock}, bring to a boil, then reduce the heat and simmer until the grains are tender and the liquid is absorbed.

   ~15 min

3. 3

   While the quinoa cooks, heat a large frying pan with {Olive oil} over medium-high heat. Add the chicken in a single layer and cook, turning a few times, until lightly golden and cooked through.

   ~8 min

4. 4

   In a large bowl, whisk the juice of {Lemon} with {Olive oil}, {Honey}, {Pomegranate molasses}, the remaining {Salt}, and the remaining {Black pepper}.

   ~6 min

5. 5

   Fluff the warm quinoa and add it to the bowl with the dressing. Add the chicken, {Cucumber}, {Cherry Tomatoes}, {Red Onion}, {Fresh parsley}, {Fresh mint}, and {Feta}. Toss until everything is evenly coated and mixed through.

   ~1 min