Quinoa Salad with Chicken

For the quinoa:

1. 1 cup white quinoa
2. 2 cups water

For the chicken:

1. 200 grams chicken breast
2. 1 tablespoon olive oil
3. 1 teaspoon red pepper flakes
4. 1 teaspoon salt

For the sauce:

1. Juice of half a lemon
2. 1 teaspoon salt
3. 1 teaspoon fresh mint
4. 1 tablespoon pomegranate molasses

For the greens:

1. 1 green onion
2. 1 basil leaf
3. 3 lettuce leaves
4. 2 lollo rosso leaves
5. A handful of sweet corn
6. 8-9 sprigs of parsley

For the quinoa:

1. Add the quinoa to 2 cups of hot water.
2. Boil on the stove for 5 minutes and then let it sit with the lid closed for about 15 minutes to allow the quinoa to swell.
3. Let the swollen quinoa cool.

For the green salad:

1. Chop the greens to a moderate size and place them in a large bowl.
2. Add the cooled quinoa and half of the dressing to the greens and mix well.

1. After adding the rest of the dressing, prepare the chicken.

For the chicken:

1. Cut the chicken into julienne strips and cook in a pan with 1 tablespoon of olive oil.
2. Place the prepared quinoa salad on a serving plate and arrange the chicken on top according to your preference. Enjoy!