Chermoula Chicken & Roast Veggie Quinoa with Lemon-Tahini Dressing

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a generous pinch, then slice into wedges. In a small bowl, combine the tahini with a good squeeze of lemon juice, then season with salt and pepper. Set aside. Rub the chicken tenderloins with the chermoula spice blend and season with salt and pepper.

Rinse the quinoa well. Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Place the quinoa, the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) in the pan and cover with a lid. 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, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes (depending on thickness). TIP: Don't worry if the chicken chars a bit, this adds to the flavour!

Add the roast veggies, lemon zest, a squeeze of lemon juice and the baby spinach leaves to the quinoa. Toss to combine and season to taste.