Ingredients (serves 6)

• 500g chicken
• 1/4 cup teriyaki sauce for marinade (I used Wollies brand)
• 1 clove garlic
• 1/2 tsp crushed ginger
• 1 cup quinoa
• 2 cups brown rice
• 2 cups baby spinach
• 1/2 red capsicum, sliced
• 1/2 red onion, sliced
• 1 bunch baby brocollini, cut into thirds
• 1 cup bean shoots
• 1/2-3/4 cup extra teriyaki sauce for dressing

Method

1. Cut chicken into thin strips (this works best when the chicken is partially frozen). Marinate in the teriyaki marinade, ginger and garlic for a few hours or over night in the fridge.
2. Cook the quinoa and the rice as per packet directions, drain, put into a large bowl, allow to cool. Cook the chicken in a pan sprayed with cooking spray, add to the rice and quinoa mixture. Lightly blanch the brocollini, then cool in a bowl of cold water, drain.
3. Cut the stems off the spinach, add to the bowl with the capsicum, onion, bean sprouts and brocollini. Add the extra 1/2 cup teriyaki sauce to start. Using a wooden spoon, stir all of the ingredients together. More sauce may be added if mixture is too dry. Serve cold.