Chicken, ginger and quinoa salad

Ingredients

1 Tbsp	Olive oil, plus 1 tbsp extra
3	Chicken breasts, skinless (Main)
400 g	Quinoa (Main)
1	Salt & freshly ground pepper, to season
3	Tomatoes
3 Tbsp	Fresh ginger, peeled and shredded
2	Lemons, juiced and zested
¼ cup	Flat leaf (Italian) parsley
4 handfuls	Baby spinach

Directions

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.