Tabouleh of quinoa with spiced chicken

Ingredients for 4 persons – 200 grams of quinoa – 600 ml of water – 12 radishes, in parts – 12 small vine tomatoes, in segments – 2 handfuls of fresh chopped parsley, mint and coriander – Juice of 2 limes – 1 handful of peeled unsalted pistachio nuts, roasted in a dry frying pan – 2 chicken fillets, sliced – 2 tablespoons of olive oil – 2 tablespoons finely chopped parsley for garnishing – Sea salt and freshly ground black pepper

Preperation method
1. Put the quinoa in a pan with water and bring to the boil. Let it simmer for 15-20 minutes until the water is absorbed.
2. Allow the quinoa to cool down and add the radish, tomatoes, herbs, juice, pistachios, salt and pepper.
3. Heat a grill pan. Put the chicken fillets between two pieces of plastic foil and use a rolling pin to flatten the fillets to 0.5 cm thick. Rub them with olive oil and season.
4. Place the chicken fillet in the grill pan. Turn them over when streaks appear at the bottom.
5. Remove the chicken fillets from the pan, sprinkle with parsley and cut into strips. Put the quinoa on a large plate or in a bowl and put the chicken on it.