Step 1

Preheat oven to 220C. Combine tamari, maple and garlic in a bowl, add the chicken and turn to coat. Drain chicken, reserving the marinade, and place in a small baking paper-lined roasting pan. Roast, basting with marinade every 5 minutes, pouring all remaining marinade over for the final 5 minutes of cooking, for 15 minutes or until cooked through. Remove from oven and set aside to rest, loosely covered with foil, for 5 minutes.

Step 2

To make the quinoa, heat the sunflower and sesame oils in a saucepan over medium-high heat. Add ginger and pale spring onion, and cook for 1-2 minutes until fragrant. Add quinoa and cook, stirring for 30 seconds or until lightly toasted. Add 3 cups (750ml) water and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes or until all liquid is absorbed. Cover and set aside for 5 minutes, then toss through dark green spring onion.

Step 3

Slice chicken, reserving pan juices, and divide among plates with broccolini, quinoa and sesame seeds. Drizzle over reserved pan juices and serve with lime halves.