2 large handfuls quinoa
1 lemon, juice only
3 oranges, 2 juice only, 1 left whole
couple glugs fruity olive oil
salt and freshly ground black pepper
handful chicken meat from a leftover organic roast chicken
handful chopped fresh chives
handful fresh basil leaves, more if you fancy
handful coriander leaves
Serves - 2
Cook the quinoa according to the instructions and set aside.
In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired.
Pour the dressing over the cooked quinoaand let it soak the dressing up for about 10 minutes.
Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith.
Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the quinoa and mix gently. Don't over-mix; it's about a lightness of touch.
Divide the coriander between two plates or shallow dishes and then gently top each with the chicken quinoa salad.
Recipe adapted from: Good Food