Seared chicken with quinoa salad

For the chicken
3T extra virgin olive oil
Salt and freshly ground black pepper to taste
1t ground turmeric
4 cloves garlic, finely grated
5cm ginger, finely grated
1t ground cayenne pepper
2 lemons, zested and juiced
4T roughly chopped parsley
4 Large chicken breasts, butterflied

For the baked quinoa:
1 cup dried quinoa, any variety
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup crispy dried onions
Salt and freshly ground black pepper
2 lemons, zested (reserve the juice for the dressing)
2 1/2 cups water

For the dressing:
3T extra virgin olive oil
Juice of the reserved lemons
2T dijon mustard
1T dried thyme
4T roughly chopped parsley
3T roughly chopped mint
1 clove garlic, finely grated
2 spring onion stalks, thinly sliced

For the baked quinoa:
Place a induction friendly medium sized roasting dish on the induction top and combine all the ingredients for the quinoa salad along with the water and bring to a simmer over a medium heat. Once simmering reduce the heat and cover with foil and continue to cook until the water has been absorbed and the quinoa is cooked. Dress the salad with the dressing.

For the dressing:
Combine all the ingredients and toss through the quinoa salad.

For the chicken:
In a large mixing bowl combine the olive oil, salt, pepper, turmeric, garlic, ginger, cayenne pepper, lemon zest and parsley before adding the chicken breasts and massaging to marinade for about an hour.
Heat a non stick pan over a medium heat before adding the chicken and searing for 4 minutes a side or until the outside is slightly charred and the inside it cooked and tender.