Recipe for Red Bean Salad with Black Quinoa and Breaded Chicken with Almond Flour

Cook the black quinoa and drain it.

Prepare 3 plates, one with flour, the second with beaten eggs, and the third with a mixture of breadcrumbs and ground almonds. Dip and coat the fillets in the flour, then the eggs, and finally the breadcrumbs.

Heat a drizzle of olive oil in a skillet, then cook the breaded chicken fillets for 15 to 20 minutes, turning them halfway through cooking.

Wash and trim the radishes, then slice them into thin rounds. Do the same for the cucumber. Peel the red onion and cut it into rounds.

Place the mesclun leaves in deep plates, then add the radish, cucumber, red onion, and drained red beans.

Slice the chicken fillets and place them on the salads. In a small bowl, mix the olive oil, molasses, and the juice of the lemon.

Salt and pepper, then pour over the salads.

To finish, sprinkle with pink berries and enjoy.