Chopped chicken, quinoa, fig and walnut bowl

Serves: 4

Time to make: 25 mins , plus cooling

Ingredients

¾ cup (145g) tri-colour quinoa, rinsed
500g green beans or asparagus
150g sugar snap peas, trimmed
1 ½ tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon olive oil
400g cooked skinless chicken breast, chopped
4 figs, sliced
4 radishes, trimmed, thinly sliced
50g snow pea sprouts, trimmed
¼ cup (30g) lightly toasted walnuts, chopped
1 tablespoon chopped chives

Instructions

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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.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 42 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 8 g

Sodium 80 mg

Calcium 150 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.