Ingredients :Christmas leftover quinoa salad.jpg

a quarter of a cup of quinoa

a half a cup of water

half a tsp of reduced salt chicken stock powder (or just under half a reduced salt stock cube)

half a celery stick, halved lengthways and sliced

four slices of cucumber, quartered

a ripe, tasty tomato, cut into small chunks

a tiny carrot (I used a Chantenay carrot), sliced finely

three Little Gem lettuce leaves, sliced

1 tbsp cooked chestnuts, halved

1 green spring onion, sliced finely

sea salt & freshly ground black pepper

100-150g cold roast meat of your choice (I used duck)

1 tsp of a tangy sauce to complement the meat (I used cranberry).

Method :

Pour the water into a small saucepan and add the stock powder.  Stir to combine whilst heating until almost boiling.  Add the quinoa and stir.  Bring the mixture to a simmer and cook for around 15 minutes, stirring regularly, until the quinoa is soft and the water has almost evaporated.

Remove from the heat and decant into a large flattish bowl.  Fluff the quinoa up with a fork, spread it out evenly and leave to cool.

In the meanwhile, prepare your vegetables, after which the quinoa should be cold.

Add the vegetables to the bowl (keeping a few green onion slices back for garnish), season with a tiny pinch of sea salt and the black pepper and lightly toss with the quinoa.

Add half of the meat and toss again, to combine.

Spread the remainder of the meat attractively across the surface of the salad and add small amounts of the sauce at strategic intervals.

Sprinkle the reserved green onion on top for garnish and tuck in!