Ingredients

225g quinoa

25g butter

1 red chilli

1 garlic clove

400g chicken

mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomato, roughly chopped

handful pitted black kalamata olives

1 red onion, finely sliced

100g feta cheese, crumbled

small bunch mint leaves

ready in 20 mins

Method

1)Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.


2)Meanwhile, mix the butter, chilli and garlic into a paste.