Prepare the quinoa. I add 1 cup quinoa to 1 1/2 cups water and bring to the boil for 15 minutes. Leave the lid on the pot and let the quinoa steam for 10 minutes after cooking.
Combine the tomatoes, cucumber, parsley, mint, spring onion and lemon zest in a bowl. Fluff the quinoa and add to the bowl.
Combine with the dressing.
Just before serving, add the cooked chicken.
Top with a tablespoon of natural yoghurt and a mint leaf or two to garnish.
Recipe Notes
Dressing - I use the Classic Lemon Vinaigrette (from Nurture & Nourish)