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1.
If using dried quinoa, rinse it, then simmer in plenty of water until tender (12–15 minutes), adding the broccolini for the last 3 minutes. Drain and leave to cool. If using a quinoa pouch, cook the broccolini in boiling water (3 minutes), then drain and cool.
2.
Mix the pesto, sriracha and lemon juice until smooth.
3.
Put the little gem, spinach, tomatoes, quinoa and broccolini in a large bowl. Add the dressing and toss well.
4.
Top with the chicken and a sprinkle of Parmesan (if using), and serve.
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Storage information
Keep the salad and dressing separately in the fridge for up to 2 days. Add the dressing just before eating. Not suitable for freezing.
Tip
Lunchbox-friendly: Pack the dressing in a small pot and toss just before eating. Extra crunch: Add sliced cucumber or a few toasted pumpkin seeds.
Cost-saving tips
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