Quinoa, chicken and spinach salad
Paul Newman's Own suggests
Full of the goodness of quinoa, spinach and raw almonds - this is a serious power salad and best of all, it tastes fantastic.
|½ tsp||Ras el hanout|
|250 g||BBQ Chicken|
|1 handful||Baby spinach|
|1 handful||Basil leaves, roughly torn|
|¼ cup||Chopped natural almonds, toasted|
|4 Tbsp||Paul Newman's Own Light Balsamic Dressing|
|¼ cup||Natural yoghurt|
|½ tsp||Dried chilli flakes, (or to taste)|
|½||Red onion, finely chopped|
- Place the quinoa in a saucepan with the ras el hanout and one and a half cups of boiling water. Simmer on low heat for five minutes then drain.
- Mix together the quinoa chicken, spinach, basil and almonds. Gently toss in the Balsamic Dressing, season to taste and serve drizzled with the yogurt mixture.
- Combine the yogurt, chilli flakes, lemon juice and red onion in a small bowl and mix to combine. Serve this on the side or drizzled over the top.