Step by step
- To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat and allow to cool. When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
- Heat a griddle pan. Slice each chicken breast into two, lengthwise. Then place each between two pieces of cling film and use a rolling pin to hammer out till ½ cm thick. Rub with olive oil and season. Arrange the chicken slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the chicken (2 – 4 minutes), turn over to colour on the other side. Sprinkle with parsley and slice into thin strips.
- To serve, pile the quinoa onto a large serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds if using.