Place quinoa in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes until tender. Drain and rinse.
2. Whisk the dressing
Whisk together lime zest and juice, peanut butter, 1/2 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp oil and 3 tbsp water until smooth. Set aside.
3. Prepare the toppings
Slice radishes and dice avocado. Julienne or ribbon carrots. Roughly chop coriander.
4. Cook the chicken
Heat a frypan over medium-high heat with 1 tbsp oil. Coat chicken with 1 tbsp soy sauce. Cook in pan for 4-5 minutes each side until golden and cooked through.
5. Finish and plate
Divide quinoa among bowls. Top with chicken and fresh toppings. Spoon over dressing and scatter over sesame seeds.
Toast the sesame seeds for extra flavour if desired.
Black quinoa, 1 packet (200g)
Peanut butter, 2 slugs
Radishes, 1/2 bunch *
Coriander, 1/2 packet *
Chicken tenderloins, 600g
Mixed sesame seeds, 1/2 packet (20g) *
From your pantry
Oil (for cooking), soy sauce (or tamari), maple syrup (or honey)