De-bone the chicken legs and marinade with all the seasonings from the light soy sauce to coarse black pepper for at least 30 minutes. I would recommend you marinade overnight if you can as everything will taste much better.

Follow the instructions on the packaging of the quinoa. I rinsed the quinoa under cold water a few times to wash away the bitterness of the quinoa.

I soaked the quinoa in cold water for five minutes and drained the water completely. Put boiling water and quinoa in a saucepan and bring it to a boil first. Then turn to lowest heat, simmer and cover the quinoa until the water is nearly dry and the quinoa is tender. Then it’s ready (this will take around 15-20 minutes).

Use a fork to loosen up the quinoa and mix with all the seasonings from salt to olive oil. Then leave aside to cool down.

Pre-heat an oven to 200c.

Heat up some oil in frying pan or skillet. Place the chicken legs skin side down and fry each side for 2 minutes then put in the oven and roast for 10 minutes.

Use the remaining oil in the frying pan to quickly fry cucumber and cherry tomatoes for 20 seconds.

Mix step 6 cherry tomatoes, cucumber, chopped coriander and mint with the quinoa.

Let the chicken legs cool down a little bit then slice and serve with some quinoa salad.

You can garnish this dish with some chopped coriander, mint and some lime.