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Method
Step 1
Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Lightly spray the chicken with olive oil spray. Cook for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3
Cook the capsicum on the grill, turning occasionally, for 5 mins or until tender and lightly charred. Add the zucchini and onion to the grill. Cook for 1-2 mins each side or until tender. Transfer to a plate. Thickly slice the capsicum.
Step 4
Combine the quinoa, capsicum, zucchini, onion, mint and chives in a large bowl. Whisk the lemon juice, garlic and oil in a small bowl. Drizzle over the quinoa mixture.
Step 5
Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almond. Season with pepper to serve.
