Name: Chicken, quinoa and courgette salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Boil
Ingredients: 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 juice; 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

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Ingredients (15)

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

DRESSING:

3	olive oil — extra virgin
	lemon juice
	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

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Method:

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.