1 cup (180 g) quinoa, rinsed and drained

3 tbsp (45 ml) mayonnaise

1 shallot, chopped

1 lemon, the finely grated zest

2 tbsp (30 ml) lemon juice

1 1/2 cups (255 g) diced cooked chicken

2 cups (220 g) peeled and grated carrots

1 cup (115 g) diced Gouda cheese

1/2 cup (100 g) dried apricots, cut into small dice

1/2 cup (50 g) toasted pecans, crushed

1/2 cup (15 g) fresh torn basil leaves

1/4 cup (10 g) flat-leaf parsley

In a saucepan of salted boiling water, cook the quinoa for 15 minutes or until tender. Rinse under cold running water and drain. Set aside.

In a large bowl, combine the mayonnaise, shallot, lemon zest and juice. Season with salt and pepper.

Add the quinoa and the remaining ingredients. Toss to combine. Adjust the seasoning.

Serve into bowls.

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