Marinate your chicken: If you can remember to do this the night before or before you leave for work in the morning, give your self a high five and for the rest of us at least a good one hour marinade time is best. Pound Chicken breast so they are flat and cook evenly on the grill or your can even slice lengthwise to minimise the cooking time on the grill. Place the following item in a bag or container to marinate... Chicken, olive oil, garlic, cumin powder, turmeric, cinnamon, ginger, black pepper and cloves. (Hold the lemon juice and salt and pepper for during and after the grilling process) Place in the refrigerator to marinate. 

Make the Pine Nut Quinoa Salad: Toast pine nuts on a low heat in a pan for about 2-3 minutes until toasty and golden. Remove from pan to cool. Set aside. In a medium bowl, add the cooked and cooked quinoa. (I put mine in the freezer on a hot pad to speed up the process) Add the following ingredients into the coked quinoa... red and yellow bell peppers, onions, cilantro, cumin, lemon juice and salt and pepper and toss well. (Hold the pine nuts until you are ready to serve) Place in the refrigerator to keep cool until ready to eat.

Grill the Moroccan Chicken: Remove the marinating chicken from the refrigerator and preheat the grill. Oil and prepare your grill and grill the chicken breasts for approximately 2-4 minutes on each side depending on the size of your chicken breast. Season with salt and pepper during the grilling process. Once the chicken is cooked and juices are running clear remove from grill and allow to rest for 5 minutes. Slice the chicken against the grain and squeeze fresh lemon over top.

Plating up: Give the Pine nut quinoa salad a quick toss and recheck and adjust seasonings. Add the pine nuts and toss well. Place about 1 cup of the delicious pine nut quinoa salad on each plate and then add on top the delicious Moroccan grilled chicken and a wedge of lemon and enjoy.