Start this recipe by cooking the quinoa in chicken stock until cooked, as instructions on packet. Meanwhile, heat a tablespoon of olive oil in a pan and fry together the garlic and spring onions until soft. Remove off the heat and put aside. When the quinoa is cooked, drain away any remaining water and place in a bowl to cool down. Add in the cooked garlic and spring onions, toasted pine nuts, coriander and lemon zest and season well. Give the quinoa salad a good mix and next cook the chicken breast pieces in a griddle pan with the remaining olive oil. Finally put the salad together. Place the quinoa salad into deep serving bowls and crumble over the feta cheese. Cover with a few rucola leaves and finally top with the grilled chicken slices before serving