Aussie Chicken Quinoa Bowl with Chive Yoghurt

While the veggies are roasting, finely chop the garlic. Rinse the tri-colour quinoa well. Heat a drizzle of olive oil in medium saucepan over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the quinoa, water and chicken stock pot. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water is absorbed, 8-10 minutes. Cover to keep warm.

While the quinoa is cooking, finely chop the chives. In a small bowl, combine the Greek-style yoghurt and chives (reserving a pinch for a garnish), then season with salt and pepper. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and the remaining garlic. Season with salt. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the roast veggies, quinoa, spinach & rocket mix and white wine vinegar. Gently toss to combine and season to taste.