Chicken, Apple & Quinoa Salad

Ingredients

• 100g quinoa
• 300ml vegetable stock
• 2 South African apples, cored and chopped
• 2 celery sticks, sliced
• 100g seedless red grapes, halved
• 50g sultanas or raisins
• 2 roast chicken breasts, skin removed
• 2 handfuls baby spinach
• Mint leaves, to garnish
  • Dressing:
  • 2 tbsp lemon juice or white wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper

Method

1. Put the quinoa into a saucepan and rinse with cold water, then drain well. Add the vegetable stock and simmer for 20 minutes, when the grains will have swollen. Drain and rinse with cold water to cool quickly, then drain thoroughly. Tip into a large bowl.

2. Stir the South African apples, celery, grapes, sultanas or raisins into the quinoa, then tear in the chicken breasts and add the spinach leaves. Share between 4 plates or bowls.

3. To make the dressing, whisk together the lemon juice or vinegar, mustard, olive oil and seasoning. Spoon a little over each salad, then serve, garnished with a few mint leaves.