CARROT RIBBON, CHICKEN + POMEGRANATE QUINOA TABBOULEH

another awesome lunch box. full credits are as follows: Twigden, Naomi; Anna Pinder. Lunchbox Salads: Recipes to Brighten Up Lunchtime and Fill You Up (p. 89). Ebury Publishing. Kindle Edition.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Put the quinoa in a pan, cover with boiled water and add a pinch of salt. Cook for 8–10 minutes until al dente. Drain and rinse with cold water.

Step 2

While the quinoa is cooking, finely slice the chicken and place in a frying pan with a little oil and seasoning. Finely slice the spring onions and add to the pan. Fry over a medium heat for 5 minutes until the chicken is cooked through, stirring frequently.

Step 3

Combine the quinoa, chicken and spring onions in a bowl. Cool. Halve the cherry tomatoes. Peel the carrots and slice into ribbons with a peeler.

Step 4

Add the tomatoes and carrots to the bowl, then mix through the herbs and pomegranate seeds. Season to taste with salt, pepper, lemon juice and olive oil.

Step 5

To pack: Spoon into two lunchboxes.

Step 6

Add roasted sweet potato cubes, crumbled feta and dried chilli flakes instead of (or as well as) chicken and pomegranate.