3 chicken breasts, skinless
1 Tbs olive oil, plus 1 Tbs extra
Salt and black pepper
3 Tbs fresh ginger, peeled and shredded
4 handfuls of baby spinach leaves
1/4 cup flat leaf parsley
Juice and zest of 2 lemons
1 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.
2 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.
3 Core the tomatoes and dice.
4 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.By Amanda Laird Email Amanda