Adapt the ingredients as you wish, the main thing to remember is to make the dressing stronger than you'd normally like as the quinoa likes to dull things down a bit.
1 litre water
2 tablespoons honey
4 table spoons extra virgin olive oil
The juice of half a lemon
3 tsp mild curry powder
1 tsp turmeric
1 tsp cumin
Dash of cinnamon
Dash of paprika
Salt and pepper (to your taste)
A handful of mixed seeds
A handful of cashew nuts
A handful of sweetcorn
6 dried apricots
3 spring onions
2 handfuls of roast chicken
Firstly get the quinoa going by following the packets instructions - I usually do 1l water for 200g. Bring it to the boil then allow it to simmer until all the water has been absorbed (20-25 minutes).
Mix together the dry spices, seasonings with the honey, oil and lemon juice to make the dressing. Give it a taste and add more spices or herbs of your choice.
Chop up the spring onions and apricots, add these to a bowl with the chicken and sweetcorn.
Toast your seeds and cashews in a dry pan until they turn golden - the cashews usually only get a little bit of colour but be sure to keep an eye on the seeds as they burn easily.
Throw the seeds and nuts into the bowl before adding the dressing, stir it all around before adding the cooked quinoa (if you are wanting to serve this cold let it cool first). Mix it all together before giving it a taste to see if it needs more seasoning/dressing.
Some fresh coriander would be amazing in this but alas I was just using what I had in at the time.
Leave it to chill out in the fridge before serving or if you have the multi tasking ability - serve it warm! I attempted this then realised that it would be cold by the time I reached my friends...
Let me know if you give it a try!