INGREADIENT

• 1 cup quinoa
• 1/3 cup dried cranberries
• 500 ml Campbell's Premium Stock chicken
• 400 g smoked chicken fillets thinly sliced
• 1/3 cup pistachios chopped shelled
• 2 spring onions thinly sliced
• 1 orange juiced
• 2 tsp Dijon mustard
• 1/4 cup olive oil
• 2 tsp honey
• 1 pinch salt and pepper *to taste

Direction

1. Rinse quinoa in cold water. In a medium saucepan combine quinoa and Campbell’s Premium Chicken Stock. Bring to the boil, then reduce heat to a simmer and cook for approximately 15-20 minutes, or until all the liquid is absorbed. Transfer to a large bowl. Stir in cranberries and leave to cool.
2. Dressing: Combine ingredients in a jug. Season to taste and whisk well.
3. Add chicken to quinoa with pistachios and spring onions. Drizzle with dressing and mix gently.