COMBINE quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is just tender and water is almost absorbed. Drain well and cool
SPRINKLE chicken with chilli and cook on a lightly oiled BBQ or chargrill plate until cooked and golden. Cover and rest for 5 minutes. Cut into thick slices
COMBINE the quinoa, cucumber, mango, spring onions, mint and dressing then season to taste. Toss gently and spoon onto a serving platter. Top with chicken, lime wedges and almonds. Serve immediately
Tips & Hints:
Substitute prawns or fresh salmon fillets for chicken if desired. Reduce the amount of chilli flakes for a milder heat if desired.
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