|1/3 cup||quinoa — red|
|1/3 cup||quinoa — white|
|courgettes — grated|
|2 cup||chicken — roasted, chopped|
|1||apples — honey crunch, cubed or grated|
|100 g||feta cheese — roughly crumbled|
|1/4 cup||pecan nuts — toasted|
|micro herbs — and rocket, to serve|
|3||olive oil — extra virgin|
|lemon — halved and zested|
|castor sugar — pinch|
|1/4 tsp||dried chilli flakes — red|
|fresh mixed herbs — parsley and mint, chopped|
|salt and freshly ground black pepper — to taste|
Rinse the quinoa in cold water and drain. Place in a saucepan, cover with water and add a pinch of salt. Cook for about 20-25 minutes until tender. Drain off any excess water. I usually spread the quinoa out on a tray or board to air-dry for about half an hour. This will prevent the salad from becoming watery.
To a large bowl, add the cooled quinoa, grated courgettes, chicken, apple, feta and pecan nuts. Place all the dressing ingredients into a jam jar and shake it up. Pour the dressing over the salad and toss together lightly. Check if the salad needs a touch more salt or lemon juice. Remember, courgettes have quite a neutral flavour and thus need a bit of punch to bring out the taste.
Transfer the salad to a large serving bowl, scatter with a few extra nuts and the micro herbs. Serve at room temperature, not fridge cold. Serves 4-6. Pack any leftovers for lunch the next day.
Recipe reprinted with permission of Bibby’s Kitchen@36.