Chicken, ginger and quinoa salad
- Bring a saucepan of salted water to a boil. Add the quinoa and cook for approximately 15 minutes or until swollen and tender. Drain and let cool.
- Preheat the oven to 200C. Arrange the chicken on a tray. Drizzle over the olive oil and season. Cook for 15-20 minutes depending on the size then let cool. Slice.
- Core the tomatoes and dice.
- In a large bowl, combine the quinoa, sliced chicken, tomatoes, ginger, spinach and parsley. Gently toss with the extra olive oil, lemon zest and juice. Taste for seasoning before serving.