Tricolor Quinoa Chicken Salad

Prepare the materials, I forgot to put the cherry tomatoes out for the photo.

Quinoa should be soaked in clean water for fifteen minutes in advance, but it can also be used without soaking.

Tear off the surface fascia of the chicken breast and wash it clean. Cut it into 2 pieces from the middle, add 2 tablespoons of cooking wine, 2 grams of salt, and 2 tablespoons of light salted kelp soy sauce, mix evenly by hand, and marinate for about 30 minutes.

Heat a pot of water, and after it boils, add the soaked and rinsed quinoa, then start cooking on high heat.

Boil for about ten to fifteen minutes, and when the quinoa looks like the picture, scoop it out and drain for later use.

Heat a separate cast-iron pan over high heat, brush a little vegetable oil on the surface, and add the marinated chicken breast to sear over high heat.

Pan-fry the chicken breast until one side changes color, then flip it over. Flip back and forth twice. When the chicken breast is fully cooked, turn off the heat, remove it, and cut it into pieces.

Plate the quinoa, place the chopped chicken breast on top, wash the cucumber and use a peeler to shave it into thin slices, roll them up and arrange them on the plate, slice the cherry tomatoes and radishes and arrange them on the plate, and the beautiful and fat-reducing quinoa chicken salad is ready.