Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt, set aside.
Season the chicken breasts and coat with mustard. Heat the clarified butter in a non-stick frying pan, brown the chicken breasts for approx. 5 mins. on each side. Add the orange zest and juice, simmer for approx. 2 mins., remove the chicken. Mix the sauce with the oil and cinnamon. Carve the chicken into slices just before serving.
Mix the salad, sauce and almonds with the reserved quinoa, divide between bowls. Top with the chicken and orange.