How to make
Wash the quinoa in a colander and boil it in enough water and a little salt for 15 minutes.
Then strain it well in a strainer and let it cool completely.
Cut the chicken fillet into juliennes and season with salt, black pepper, a spoonful of soy sauce and the Arabic seasoning ras el hanout.
Heat a spoonful of olive oil and fry the meat until golden.
Prepare the salad dressing by mixing olive oil, freshly squeezed lemon juice and a pinch of salt.
Cut the fleshy part of a well-ripened avocado into cubes and cherry tomatoes into quarters.
Put the quinoa in a bowl, add the tomatoes, avocado and dressing and mix well.
Divide the salad between two plates and arrange the chicken on top.
Serve the chicken salad immediately.
The Chicken and Quinoa Salad is ready.
