This is a great salad to take on a picnic or, fingers crossed for the weather, a barbecue; keep it chilled until ready to eat. As the chef, you can chop and change the main ingredients: chicken or salmon, or make it vegetarian.
1 tablespoon extra virgin olive oil
½ teaspoon Dijon mustard
juice of 1 small lime
100g quinoa, cooked and drained
¼ large fresh red chilli
2 spring onions, sliced diagonally (including the green part)
1 small red pepper, deseeded and finely chopped
2 tablespoons edamame beans or peas, cooked
20g dried sour cherries, cranberries or sultanas
a small handful of parsley or coriander, chopped, plus extra to serve
150g cooked chicken, thinly sliced or pulled from the legs of leftover poached or roasted chicken
Whisk together the oil, Dijon mustard and lime juice. Fluff up the quinoa with a fork in a large bowl and mix in the rest of the ingredients, except the chicken, then add the mustard dressing. You can mix in the chicken together with the other ingredients, if you like, otherwise it looks nicer if you put the sliced chicken on top to serve.
Season well with black pepper and a few more herbs.
LOW sat fat
Quinoa is one of the most nutrient-dense grains and a great source of protein because it contains all nine essential amino acids. Fibre can be beneficial to keep you fuller and more satisfied. Dietary fibre can be helpful to regulate the digestive system and can help you manage your diabetes.