Place all the spices (cumin, fennel, sesame, coriander, and cashew) in a bowl. Add the lemon juice, minced garlic, spice mix, olive oil, salt and pepper in a bowl and mix to combine.

Add the chicken to the bowl. Rub the marinade over the chicken and let sit for 15-20 minutes.

While the chicken is marinating cook the quinoa to directions using 1 cup of chicken stock for more flavor plus 1 cup of water.

In a large skillet cook the onion in a teaspoon of olive oil until soft and set aside.

Drain from the marinade and stir fry the chicken tenders. In the same hot skillet cook until golden and cooked through. Add the marinade at the end of cooking and cook for 2-5 minutes more; make sure you don’t burn the spices of the marinade, you just want them slightly caramelized.

Place the cooked quinoa, parsley and onions in a bowl and toss to combine.

Serve the chicken with the herbed quinoa, sprinkle with extra sesame seeds to serve.