3/4 cup quinoa
1 1/2 cups chicken stock
1 tbsp olive oil
3 large chicken breasts chopped into 2cm pieces
50g rocket/baby spinach
1/2 italian parsley, sliced
1/2 cup coriander leaves, sliced
1/2 cup mint leaves, sliced
1 red onion,  peeled and finely sliced
15 cherry tomatoes, sliced in half
3/4 cup macadmia nuts (1 x 70g bag from supermarket), toasted and coarsley chopped
2 tbsp olive oil
2 tbsp lemon juice
salt and freshly ground black pepper

– Rinse the quinoa in warm water for 5 minutes then drain and place in the saucepan with the chicken stock.  Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the grain is softened to your liking then set aside.

– Heat the olive oil in a large fry pan, add the chicken and cook until nice and golden on both sides and cooked through.  Set aside to rest.

– Place the quinoa, rocket, parsley, coriander, mint, red onion, cherry tomatoes, macadamia nuts, and chicken into a bowl and gently combine.

– Drizzle the lemon juice and extra virgin olive oil and season with salt and pepper.  Mix thoroughly until everything is evenly coated.