Broccolini, Chicken and Rocket Salad

Ingredients

• 50g / 1.76oz rinsed Quinoa
• 70g / 2.47oz shredded cooked Chicken
• 4 stalks blanched and chopped Broccolini
• 45g / 1.59oz Rocket
• 1/4 chopped Avocado
• 1 thinly sliced Spring onion
• 1 tbsp finely chopped Mint leaves
• 1 tsp Pepitas
• 1 tsp toasted Pine nuts
• 10g / 0.35oz shaved Parmesan cheese
• 1 tbsp Extra virgin olive oil
• 2 tsp Lemon juice
• 1/4 tsp Dijon mustard
• 1/2 tsp Greek-style yoghurt
• 2 drops Maple syrup

Preparation

1. Put 50g rinsed Quinoa in a small saucepan with 185ml water and bring to boil. Reduce heat, cover, and cook for 10-12 minutes until water evaporates and quinoa is light and fluffy. Turn off heat and let stand covered for 5 minutes.
2. Make dressing by shaking 1 tbsp extra virgin olive oil, 2 tsp lemon juice, 1/4 tsp dijon mustard, 1/2 tsp Greek-style yoghurt, and 2 drops maple syrup in a screw-top jar. Season with salt and pepper.
3. Put quinoa in a large bowl and add 70g shredded cooked chicken, 4 blanched and chopped broccolini stalks, 45g rocket, 1/4 chopped avocado, 1 thinly sliced spring onion, 1 tbsp finely chopped mint leaves, 1 tsp pepitas, and 1 tsp toasted pine nuts.
4. Transfer salad to a serving plate or container. Just before serving, drizzle with dressing to taste, gently toss to combine, and sprinkle with 10g shaved parmesan cheese.