Tarragon Chicken with Veggie Quinoa

Steps

1. Preheat BBQ hot plate or grill to high (if using). Bring stock and water to the boil in a medium pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off the heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat a drizzle of oil and butter in a large fry-pan on medium heat. Cook leek for about 3 minutes, until soft. Stir through spinach, until wilted. Remove from pan and set aside. Wipe out pan with paper towels and set aside.
3. Pat chicken dry and slice each breast lengthways into 2cm strips. Add to a medium bowl, along with tarragon spice mix, a drizzle of oil, mustard and honey. Season and toss to coat. Heat a drizzle of olive oil in reserved pan on medium heat.
4. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), or until cooked through. If marinade starts to burn, reduce heat. Set aside on a plate, covered, to rest. Wipe pan clean with a paper towel and heat a drizzle of oil on medium-high heat.
5. Cook cherry tomatoes for 1-2 minutes, shaking pan often, until warmed through. Remove from heat and season. In a small bowl, combine all lemon dressing ingredients. Fluff up quinoa and fold through cooked leek, spinach and lemon juice. Season to taste.
6. To serve, divide veggie quinoa between plates and top with tarragon chicken and cherry tomatoes. Drizzle over lemon dressing.