Chicken, Feta and Quinoa Salad

Add quinoa to a saucepan of boiling water and cook for 20 minutes or until tender. Drain through a sieve and set aside.

Zest and juice lemon and place in a mixing bowl with chicken. Crush garlic and add to bowl with 20ml (1 tablespoon) olive oil. Season with ¼ teaspoon salt and stir to coat. Set aside at room temperature to marinate for 10 minutes.

Quarter cherry tomatoes. Dice zucchini and finely chop parsley.

Finely chop eschalot and place in a bowl with Dijon mustard, red wine vinegar and remaining olive oil. Stir to combine and season to taste. Set aside.

Heat a chargrill pan or frypan over medium heat. Add chicken and cook for 4 minutes each side or until golden and cooked through. Remove from pan and set aside to rest for 5 minutes. Add zucchini to pan and cook for 5 minutes or until tender.

Place quinoa in a mixing bowl with tomato, parsley, zucchini and dressing. Crumble over feta and mix well to combine. Season with salt and pepper. Slice chicken. Divide quinoa salad between plates and top with chicken to serve.