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 |
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Directions
- 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.
- 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.
- 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.
