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Chicken & apricot quinoa salad
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100g Love Life 3 Colour Quinoa Blend (selected stores)
500ml chicken stock
2 cooked chicken breasts, skin removed and shredded
100g dried apricots, sliced
2 small preserved lemons, shredded
2 tbsp toasted pine nuts
1 ripe avocado, diced
50g cherry tomatoes, halved
2 tbsp French dressing
1. Cook the quinoa in boiling stock for 20 minutes until tender. Drain and run under cold water to cool.
2. Meanwhile, mix all the remaining ingredients in a bowl and stir in the quinoa. Season to taste.
Typical values per serving:
This recipe was first published in October 2015.