Preheat oven to 400 degrees. Place stock concentrate, quinoa, 1 cup water, and a pinch of salt in a small pot. Bring to a boil, cover, and reduce to a simmer until tender, 15-20 minutes.

Wash and dry all produce. Shell and roughly chop pistachios. Pat chicken dry with a paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes.

While chicken cooks, dice cucumber and tomato. Chop mint leaves, saving 1 TBSP for garnish. Halve, peel, and finely dice 2 TBSP shallot. Zest and halve lime. Dice jalapeño, removing ribs and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle of olive oil. Season with salt and pepper.

When chicken is cooked through, remove from oven and rest 3 minutes before thinly slicing.

When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil (to taste).

Serve pistachio-crusted chicken on a bed of quinoa. Spoon cucumber jalapeño salad on top and garnish with reserved mint.