Cook time: 10 mins | Prep time: 25 mins | Serves: 4-6

Ingredients.

• 1 cup quinoa, rinsed

• 1 cup poached chicken, can use bbq chicken, can omit for vegan

• 1 telegraph cucumber, finely diced

• 2 stalks celery, finely diced

• 1 cup tin chickpeas, drained and rinsed

• 1 small spanish onion, finely diced

• 60g rocket or arugula

• 1 cup basil leaves, loosely packed

• 1/3 cup pistachios, roughly chopped

• salt and pepper to taste

Green Goddess Dressing

• 1 avocado

• 1/4 cup capers

• 1/2 cup basil leaves

• 1 garlic clove, whole

• 60 ml olive oil

• 1 (60ml) lemon, juice and zest

• 50 ml water

• 1 teaspoon sea salt

• 1/2 teaspoon cracked pepper

Garnish

• olive oil

• salt and pepper to taste

Method.

1. In a medium saucepan, add rinsed quinoa with 2 cups of salted water. Bring to a simmer for 10 minutes until water has been absorbed. Take off the heat, place a lid on the saucepan and set it aside for 5 minutes.

2. In the meantime add poached chicken, cucumber, celery, chickpeas, onion, rocket, basil leaves, pistachios, salt and pepper to a large bowl.

3. In a blender add avocado, capers, basil (reserve half to garnish), garlic, olive oil, lemon juice and zest, salt and pepper and water. Blitz until smooth.

4. Add the green goddess sauce to the quinoa and fluff up with a fork to combine. Cool for 10 minutes and then mix into the bowl with the rest of the ingredients. Transfer to a serving bowl.

5. Serve with basil leaves, salt, pepper and a drizzle of olive oil.

Enjoy! Amanda x