Full of the goodness of quinoa, spinach and raw almonds - this is a serious power salad and best of all, it tastes fantastic.

Ingredients

1 cup	Quinoa
½ tsp	Ras el hanout
250 g	BBQ Chicken
1 handful	Baby spinach
1 handful	Basil leaves, roughly torn
¼ cup	Chopped natural almonds, toasted
4 Tbsp	Paul Newman's Own Light Balsamic Dressing
¼ cup	Natural yoghurt
½ tsp	Dried chilli flakes, (or to taste)
1	Lemon juice
½	Red onions, finely chopped

Directions

1. Place the quinoa in a saucepan with the ras el hanout and one and a half cups of boiling water. Simmer on low heat for five minutes then drain.
2. Mix together the quinoa chicken, spinach, basil and almonds. Gently toss in the Balsamic Dressing, season to taste and serve drizzled with the yogurt mixture.
3. Combine the yogurt, chilli flakes, lemon juice and red onion in a small bowl and mix to combine. Serve this on the side or drizzled over the top.