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- Quinoa, chicken & spinach
Quinoa, chicken & spinach
1 cup quinoa
1/2 tsp ras el hanout (Moroccan spice mix)
250g shredded BBQ chicken
1 handful baby spinach leaves
1 handful basil leaves, roughly torn
1/4 cup natural almonds, toasted and roughly chopped
4 tbsp Paul Newman’s Own Light Balsamic Dressing
1/4 cup natural yogurt
1/2 tsp dried chilli flakes (or to taste)
Juice of one lemon
1/2 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 Light 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.