Paprika Chicken with Quinoa Tabbouleh

Ingredients:

1 cup quinoa

1 bunch parsley finely chopped

8 cherry tomatoes

3 spring onions

1/4 cup extra virgin olive oil

2 tablespoons of lemon juice

1 1/2 teaspoons paprika

1 teaspoon of ground cumin

Pinch of cayenne pepper

1 teaspoon of caster sugar

1 courgette

Greek yoghurt

Chicken breast fillets

Method:

1. Place the quinoa and water in a small saucepan over medium heat. Cook for about 10 minutes. Drain well and leave to cool.
2. Add parsley, tomatoes and onion to quinoa and toss.
3. Combine oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar and drizzle over quinoa and combine.
4. Dip the chicken in the remaining dressing and sprinkle with paprika. Grill/Bake for 7-8 minutes each side until cooked. 
5. Cut courgette in half and bake in oven for 10 minutes. 
6. Serve with greek yoghurt.