150g chicken, cooked (grilled, baked or steamed)
140g quinoa
1 tsp Marigold Reduced Salt Vegetable Bouillon powder
3-4 tbsp fresh or frozen and thawed petit pois or peas
2 tbsp cashew nuts
2 tsp sesame oil
1 tbsp tamari
2 tsp lemon juice
1 carrot, finely sliced lengthways into matchsticks
6 spring onions, finely sliced on the diagonal
Freshly ground black pepper
1. Add the quinoa and bouillon powder to a saucepan, cover with double the amount of cold water and bring to the boil. Cover and simmer for 13 minutes, or until all the water has been absorbed and the quinoa grains are soft and fluffy.
2. Add the peas and stir through for a couple of minutes then remove from the heat. They will cook or soften slightly in the residual warmth.
3. Combine with the remaining ingredients, tossing thoroughly to mix all the flavours and allow the quinoa to absorb the liquid seasoning.
4. You can cook double or even triple this and keep in the fridge for lunch for the rest of the week.
