Chicken Skewers With Chimichurri And Quinoa Salad | Donna Hay

Ingredients

• 1 cup (180g) white quinoa
• 2 cups (500ml) water
• 720g chicken thigh fillets, trimmed and quartered
• 2 cloves garlic, crushed
• 2 teaspoons smoked paprika
• sea salt and cracked black pepper
• 1 cup mint leaves, chopped, plus extra to serve
• ⅓ cup (55g) pepitas (pumpkin seeds), roughly chopped
• ¼ cup (40g) sunflower seeds
• 400g can lentils, rinsed and drained
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• labne (yoghurt cheese) and lemon wedges, to serve
• 3 green onions (scallions), chopped
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• ¼ cup (60ml) apple cider vinegar
• 1 long green chilli, deseeded