Chilean Chicken with Quinoa Rice and Pebre Salsa

Steps

1. Preheat BBQ grill to high (if using). Combine quinoa rice mix, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, pat chicken dry and toss in a shallow bowl with Chilean spices and salt. Set aside for 5 minutes to marinate.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 3-4 minutes each side, until cooked through. Set aside, covered, to rest for about 5 minutes before slicing thickly.
4. While chicken rests, dice tomato 1cm and thinly slice capsicum and apple.
5. Place veggies in a large bowl, along with spinach and smoked chilli vinaigrette. Toss and season to taste.
6. To serve, place ¾ cup cooked quinoa rice into each bowl and top with Chilean chicken, spring onions, pebre salsa and salad.