Quinoa, Chicken And Parsley Salad - cooking recipe

Ingredients

3.5 oz red or white quinoa
1/3 cup lemon juice
1/4 cup extra virgin olive oil
9 oz cherry tomatoes, halved
1/3 cup fresh flat-leaf parsley leaves
1/3 cup fresh mint leaves
3 None spring onions, thinly sliced lengthwise
9 oz shredded rotisserie chicken
250 g shredded barbecued chicken

Preparation

Bring quinoa and 1 cup water to a boil. Reduce heat and simmer, covered, for 10 mins, or until water is absorbed and quinoa is tender. Remove from heat.
Combine lemon juice and oil in a large bowl. Season. Add quinoa, tomatoes, herbs, onions and chicken. Toss gently to combine. Serve.