1/2 cup pistachio nuts, roughly chopped
Lemon and lime wedges to serve
Tahini, Yoghurt and Lemon Yoghurt Dressing: 1/2 cup Greek-Style Yoghurt, 1/3 cup of lemon juice and 2 tbsp tahini
Step 1: Rinse your quinoa in cold water. Grab a saucepan and put your quinoa in with 2 cups of water and bring it to a boil over medium heat. Reduce the heat to low and cover for 15 minutes or until the water is absorbed. Place the quinoa into a large bowl. Set aside to cool slightly.
Step 2: Shred the chicken and discard the skin and bones. Peel the carrots and shred them into long thin strips. Place the carrots in a bowl of iced water for about 5 minutes. Drain and pat dry. Add your chicken, carrots, spring onion, tomatoes, parsley, mint pistachios and quinoa. Toss it through and combine.
Step 3: Tahini, Yoghurt and Lemon Yoghurt Dressing
Combine all the ingredients into a bowl. Season with salt and pepper to taste. Grab a whisk and combine it well. With a spoon, drizzle this over the salt and gently toss. Serve with some lemon and lime wedges.