Preheat the oven to 100ºC with fan, if you have it, or 120ºC with top and bottom heat. Dry the breasts with kitchen paper, remove any traces of fat, skin or webs, and season generously. Cook on the grill or in an iron pan suitable for the oven, marking them on both sides, pressing with the spatula to brown them well.
Take the pan directly to the oven or transfer to a refractory source. If you don’t have an oven-safe pan, reserve this for the sauce. The breasts should take about 30 minutes to cook at this low temperature; check the point with a kitchen thermometer or by cutting the meat into the thickest part. Turn them after 20 minutes.
Meanwhile, rinse the quinoa well and cook in 250 ml of water (or chicken or vegetable broth, if available) with the bay leaf, the chopped garlic, the peeled ginger, a piece of chilli or chilli (optional) the saffron and a little salt. When it reaches a boil, cover with a lid or parchment paper, lower the heat and leave cook gently about 20-25 minutes.
Check the cooking point and stir with a fork; Remove the aromatics and dress with the finely grated orange zest and a splash of oil. Reserve hot. Steam or microwave the washed and chopped broccoli for about 8-10 minutes, leaving it slightly crispy or to taste.
Remove the chicken from the pan and return it to the heat again to deglaze the juices with the juice of the orange and the hot sauce, letting it reduce. Distribute the quinoa on plates, the filleted breasts and the broccoli, watering the meat with the orange sauce and seasoning with sesame to taste.