Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tri colour quinoa, the water and a pinch of salt and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-12 minutes. Cover to keep warm.

While the quinoa is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a good pinch and slice into wedges. Roughly chop the tomato.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the chicken tenderloins, Mexican Fiesta spice blend, a drizzle of olive oil and a splash of water. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.

While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste. Add the tomato and the lime zest to the bowl with the corn. Toss to combine. Season to taste.

Divide the garlic quinoa and creamy slaw between bowls and top with the charred corn salsa and Mexican chicken. Top with the Greek-style yoghurt and serve with any remaining lime wedges.