– Rinse the quinoa twice with clean water to remove the bitter-tasting saponin that surrounds the grains. Cook the quinoa for 10 minutes in one and a half times its volume of boiling salted water. Remove from heat, cover and leave to swell for a further 5 minutes. Drain and leave to cool.
– Plunge stemmed green beans into a pan of boiling water with a pinch of baking soda for 7 minutes. Refresh in a bowl of cold water, then drain. Green beans should be al dente.
– Thinly slice the cucumber and halve the tomatoes.
– Prepare the vinaigrette by emulsifying the lemon juice, mustard and 4 tablespoons ofoil.
– Grill the chicken in a hot pan with 2 tablespoons ofoil. Halfway through cooking, add the cumin. Season with salt and pepper. At the end of cooking, deglaze the chicken with a few drops of lemon juice. Allow the meat juices to caramelize for a few seconds before turning off the heat.
– Chop aromatic herbs.
– Combine the quinoa, vegetables, grilled chicken, olives and sauce in a salad bowl. Blend. Add fresh herbs, salt and pepper to taste. Mix again and serve!