1 teaspoon chilli flakes or chilli powder, for sprinkling
Oil, for cooking
1 Lebanese cucumber, halved lengthways and thinly sliced
1 mango, peeled and thinly sliced
4 spring onions, thinly sliced
3/4 cup mint leaves
1/3 cup ZOOSH Kung Pow Sweet Chilli with a Hint of Garlic
Salt and freshly ground black pepper, to taste
Lime wedges, for serving
Flaked almonds, lightly toasted, for serving
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
