chicken, broad bean and quinoa salad
2 cups ( 380g) cooked quinoa+ 400g chicken breast, cooked and shredded 1.2kg broad beans, shelled, blanched and peeled 100g radishes, thinly sliced ¼ cup ( 20g) flaked almonds, toasted 1 cup flat- leaf parsley leaves 1 cup mint leaves sea salt and cracked black pepper 2 tablespoons lemon juice 2 tablespoons olive oil Place the quinoa, chicken, beans, radish, almonds, parsley, mint, salt and pepper in a large bowl and toss to combine.
Place the lemon juice and olive oil in a small bowl and whisk to combine. Drizzle over the salad and toss well to combine.
Divide the salad between four plates to serve.
Serves four. + You’ll need 1 cup ( 200g) uncooked quinoa to get the 2 cups cooked quinoa required for this salad. Cook according to the directions on the packet.
+ You can use store- bought barbecued chicken or leftover chicken for this recipe.