Ingredients (Serves 2)

• 160 g Quinoa cooked according to packet instructions
• 2 small- medium chicken breasts cut into quarters
• 50 g walnuts lightly toasted
• 2 large handfuls of watercress
• 1 tbsp walnut oil
• 1/2tsp sherry vinegar
• 50 g feta cheese cubed or crumbled
• 2 fresh figs quartered (optional)
• Tablespoon alafalfa sprouts
• Tablespoon pumpkin seeds

Method

• 1. Heat the oven to 180OC or heat grill on medium heat
• 2. Cook quinoa according to packet instructions, once cooked set aside to cool in a large bowl.
• 3. Slice the chicken breasts into quarters and drizzle with olive oil. Grill or cook in the oven through in the oven for 15-20 minutes. On a separate tray lightly toast the walnuts for approx. 3-5 minutes taking care not to burn. Once cooked remove and roughly chop. Set aside
• 4. While the chicken is cooking slice the figs in to quarters
• 5. Remove chicken from the oven and slice into strips
• 6. Add the chicken, watercress, walnuts and figs to the quinoa and drizzle with 1/tsp sherry vinegar and 1 tbsp walnut oil. Season with salt and pepper. Gently toss the ingredients together then crumble the feta cheese on top sprinkle with pumpkin seeds and alafalfa sprouts
• 7. Serve