I should really name this recipe after my kids because they were at the centre of this recipe's creation. When we were planning our meals for the week my son said to me "mummy, can we have a quinoa salad this week?". And it sort of developed from there.

Together we looked in the fridge to decide what to put in and we came up with this marvellous creation. I should also mention that my son had also requested a roast chicken with roast vegetables for dinner which provided the perfect protein source for this dish. With my husband away, a whole roast chicken was always going to be plenty for at least two meals. And it was, and more! The kids got to take this salad to school the next day. None left for me though *sad face*. I hope you love this as much as we did!

Ingredients

• 2 chicken breasts*
• 2 handfuls baby spinach
• 3/4 cup uncooked quinoa
• 1 cucumber, chopped into small pieces
• 1 carrot, grated
• 1/2 cup pepitas
• 1 tablespoon mint, finely chopped
• 1 tablespoon coriander, finely chopped
• 1 orange
• 1 lemon
• drizzle olive oil

*I used the chicken breast that I pulled off the chicken I roasted the night before. If you don't have leftover roast chicken, you can just as easily grill a couple of breasts, or even poach them for an equally delicious result.

Directions

You're going to want to cook your quinoa first. Put equal parts quinoa and water into a saucepan, bring it to the boil. Cover and reduce to a simmer for 15 minutes. Leave to cool while you prepare the other bits.

Chop your chicken, carrot, cucumber, baby spinach and herbs. Toss them together in a bowl. Once you quinoa has cooled, tip that into the bowl too. Squeeze over the juice from a whole lemon and a whole orange, drizzle with olive oil and toss. Top with pepitas.

I promise you won't regret this dinner!