This is a great salad to take on a picnic or, fingers crossed for the weather, a barbecue; keep it chilled until ready to eat. As the chef, you can chop and change the main ingredients: chicken or salmon, or make it vegetarian.
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- juice of 1 small lime
- 100g quinoa, cooked and drained
- ¼ large fresh red chilli
- 2 spring onions, sliced diagonally (including the green part)
- 1 small red pepper, deseeded and finely chopped
- 2 tablespoons edamame beans or peas, cooked
- 20g dried sour cherries, cranberries or sultanas
- a small handful of parsley or coriander, chopped, plus extra to serve
- 150g cooked chicken, thinly sliced or pulled from the legs of leftover poached or roasted chicken
- spinach and watercress or micro salad leaves
- to serve freshly ground black pepper
- Whisk together the oil, Dijon mustard and lime juice. Fluff up the quinoa with a fork in a large bowl and mix in the rest of the ingredients, except the chicken, then add the mustard dressing. You can mix in the chicken together with the other ingredients, if you like, otherwise it looks nicer if you put the sliced chicken on top to serve.
- Season well with black pepper and a few more herbs.