1. Spice chicken, spray with oil and grill on 200 degrees Celsius for 12 minutes.
2. Cook quinoa according to packet directions.
3. Julienne fresh vegetables and toss together with green beans, spray oil and salt. Roast on 200 degrees Celsius for 10 minutes. As it comes out. toss with teriyaki.
4. Mix dressing ingredients.
5. Assemble by placing mixed leaves on platter. Top with quinoa, vegetables, chicken and sprinkle sesame seeds. Drizzle dressing over.