Ingredients

The following ingredients have 4 Servings
  • 200 g dried quinoa
  • 1/2 lemon (juiced)
  • Pinch Black pepper
  • 2 tbsp extra virgin olive oil
  • 4 Spring onions (sliced)
  • 100 g sugar snap peas (sliced into about 3 pieces)
  • 1/2 cucumber (cut into sticks)
  • 16 tender spears of asparagus (sliced into pieces about 3cm long)
  • 150 g basil pesto. Use this recipe or shop bought.
  • 400 g Cooked chicken

Instruction

  • Cook the quinoa according to the pack instructions. It should take about 10 minutes. Leave to cool.
  • Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
  • Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
  • Serve the salad with some chicken on top and drizzled with some more pesto.