Chermoula Chicken with Cauliflower & Beetroot Quinoa Salad

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil.
2. Prep & cook quinoa salad vegetables. Prep beetroot and onion. Toss beetroot, onion and cauliflower pearls on a lined oven tray with a pinch of salt, chermoula spices and 1/4 tsp oil. Roast for 25-30 minutes, until golden and tender.
3. Cook quinoa. Cook quinoa in pot of boiling water for 15-20 minutes, until tender. Drain and return to pot. Cover to keep warm.
4. Prep & cook chicken. Pat chicken dry, season with salt and pepper and coat in first measure of chermoula paste. Heat 1/4 tsp of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Rest, covered before slicing thinly.
5. Prep chermoula yoghurt. In a small bowl, combine all chermoula yoghurt ingredients with a pinch of salt.
6. Finish salad. In a bowl, toss cooked vegetables with cooked quinoa and vinegar. Season to taste with salt and pepper.
7. Serve quinoa salad topped with chicken and chermoula yoghurt.