NUTTY QUINOA, CHICKEN AND CHICKPEA SALAD

3 skinless chicken breasts
1 cup quinoa
1/2 cup toasted pistachio nuts
1/2 cup toasted slivered almonds
1/2 cup toasted sunflower seeds
400g can chickpeas, rinsed and drained
100g rocket leaves, chopped
1/2 cup dried cranberries
Finely grated zest and juice of 2 lemons
1/4 cup extra virgin olive oil
salt and freshly ground black pepper

Gluten free quinoa is a nutrional wonder grain. Chickpeas, beans and other legumes (dried pulses) are also rich in nutrients and high in protein and fibre, which puts them on the ist of superfoods too.  combine more than one superfood and y ou'll create an extra healthy and delicious meal.  For a vegetaria version, simply leave out the chicken.   Add some crumbled goat's chees or feta, if desired.

1. Place chicken in a saucepan and cover with cold water. Bring to the boil, then turn down heat and simmer very gently for 15 minutes to pach chicken.   Remove from pan, leave to cool, then thinly slice.
2. At the same time, cook quinoa in plently of boiling water for 12 minutes or until tender to the bite.   Remove from the heat, drain well and set aside to cool.  
3. Combine chicken and quinoa with remaining ingredients, seasoning with salt and pepper to taste.

(from NEXT magazine February 2013)