Ingredients:
• 1 ½ cups (225g) quinoa, rinsed
• 25g butter, at room temperature
• 1 small red chili, seeded, finely chopped
• 1 garlic clove, crushed
• 400g chicken tenderloins
• 1 ½ Tbsp extra virgin olive oil
• 300g vine-ripened tomatoes, chopped
• 100g feta, crumbled
• ¼ cup (40g) pitted Kalamata olives
• 1 red onion, halved, thinly sliced
• ½ cup chopped mint
• Finely grated zest and juice of ½ lemon
Preparation:
1. Cook quinoa according to package directions. Rinse under cold water, then drain thoroughly.
2. Meanwhile, combine butter, chili and garlic in a small bowl. In a large bowl, toss chicken in 2 tsp of oil and season.
3. Heat a chargrill on high. Cook chicken for 3-4 mins each side, until lightly browned and cooked through. Transfer to a plate, dot with spicy butter and set aside to melt.
4. Place quinoa, tomatoes, feta, olives, onion and mint in a bowl. Toss to combine. Stir in remaining oil and lemon zest and juice. Season well. Serve with chicken, drizzle with any buttery chicken juices.