Place quinoa in a sieve and rinse in cold water. Combine quinoa and 2 cups water in medium saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 15 minutes or until quinoa is cooked and water has been absorbed. Place quinoa into a large bowl. Set aside to cool slightly.
Meanwhile, shred chicken flesh, discarding skin and bones. Peel carrots. Using a julienne peeler or knife, shred carrots into long thin strips. Plunge carrots into a bowl of iced water. Stand for 5 minutes. Drain and pat dry carrots. Add chicken, carrots, tomatoes, green onions, mint, parsley and pistachios to quinoa. Toss to combine.
Lemon, tahini and yogurt dressing
To make dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk until well combined. Drizzle dressing over salad, gently toss and serve with lemon wedges.
Tips & Hints:
Spoon this salad into mason jars or airtight containers, so it’s ready for a take-away lunch or a picnic.