50g uncooked quinoa
1 tbsp extra virgin olive oil
75g tomatoes, chopped
small pack coriander, leaves roughly chopped
1 tbsp chopped hives
zest and juice 1 lime
½ long red chili, finely chopped (deseeded if you don’t like it too hot)
200g skinless, cold, cooked grilled chicken, cut into chunky pieces
Serves - 2
Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
Tip the quinoa into a bowl and toss with the olive oil, tomatoes, coriander, chives, lime zest and chili. Season well with black pepper.
Add the chicken pieces to the salad and toss gently together before serving.
Recipe adapted from: Good Food