Smoked Chicken & Quinoa Salad

Place the rinsed quinoa in a medium saucepan with the boiling water and the chicken stock. Bring to the boil and then reduce to a simmer for 12-15 minutes, or until the quinoa is tender. Add the sugar snap peas in the last 2 minutes. Drain well. Set aside in sieve to cool slightly. Transfer the quinoa and sugar snap peas to a large bowl.

Meanwhile, heat half of the olive oil in a medium frying pan. Add the red onion and cook, stirring, for 3 minutes, or until soft. Transfer to a small bowl.

Return the same pan to a medium-high heat and melt the butter. Add the honey and cook for 30 seconds, or until bubbling. Add the walnuts, toss to coat well and cook for a further 30 seconds, or until golden. Season with salt. Remove from pan and transfer to a plate covered with baking paper. Cool.

In a second small bowl, using a fork, whisk the lemon juice and remaining olive oil until well combined. Season with salt and pepper.

Add the smoked chicken, onion, apple, mint and caramelised walnuts to the quinoa and sugar snap pea mixture. Drizzle with the lemon dressing and toss to coat well.