Chopped chicken, quinoa, fig and walnut bowl

1 Place quinoa in a medium saucepan with 1½ cups water and bring to the boil over a medium heat. Reduce heat to low and simmer for 12 minutes, or until water has evaporated and quinoa is tender. Set aside to cool slightly.

2 Meanwhile, steam beans and sugar snap peas for 2 minutes, or until just tender. Refresh under cold running water and drain.

3 Combine orange juice, balsamic vinegar and olive oil to make dressing. Divide quinoa, chicken, vegetables, figs, radishes and sprouts between

4 bowls. Drizzle with orange juice dressing, sprinkle with walnuts and chives and serve.