Steamed Poussins and Fruity Quinoa

Marinade

• 30 g olive oil
• 20 g lemon juice
• 2 tsp cumin seeds
• ½ tsp sweet paprika
• 2 tsp harissa paste
• 1 Tbsp fresh flat-leaf parsley, chopped, plus extra for garnish
• 2 poussins (approx. 400 g each)

Quinoa

• 20 g fresh flat-leaf parsley, plus extra for garnish
• 40 g dried apricots
• 40 g dried prunes, stones removed
• 25 g pine nuts, lightly toasted in a dry pan
• 50 g raisins
• 1000 g water
• 120 g quinoa grains