2 large handfuls quinoa
2 lemons, 2 juice and zest (not pith)
1 tbsp golden syrup
couple glugs fruity olive oil
salt and freshly ground black pepper
handful chicken meat from a leftover organic roast chicken
handful chopped fresh chives
handful fresh mint leaves, more if you fancy
½ cucumber sliced
handful lambs lettuce
Cook the quinoa according to packet instructions.
In a separate mixing bowl, whisk together the lemon juice, zest, syrup with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired.
Pour the dressing over the cooked quinoa and let it soak the dressing up for about 10 minutes.
Add the cucumber, chicken and herbs to the quinoa and mix gently. Don't over-mix; it's about a lightness of touch.
Divide the lambs lettuce between two plates or shallow dishes and then gently top each with the chicken quinoa salad.
Recipe adapted from: Good Food