Heat stock in saucepan until boiling. Swirl quinoa in a large bowl of water, then rinse it under a tap and add to boiling stock. Give it a quick stir, cover saucepan and cook on low simmer for 15-20 mins, until there is still a little crunch in the grains - you’ll see a small white disc surrounding them showing the quinoa is cooked, or very nearly. Drain off any excess water then leave in the strainer for 5-10 minutes before fluffing up with a fork.
While quinoa is cooking, slice grapes, cucumber and coriander. Lightly fluff the quinoa and add lemon juice, olive oil, seasoning and coriander. Mix through.
Gently pull apart the cooked chicken with your fingers and mix into quinoa along with cucumber, grapes and purslane leaves. Transfer to a large bowl, platter or plate.
Gently crumble feta, sprinkle over the quinoa and serve.
Vegetarian or Vegan: see tips
Vegetarian or vegan option: Omit chicken and use any of the following: olives, cooked chickpeas, black-eyed beans, aduki beans, roasted vegetabes, mixed nuts, mixed seeds, goats cheese, sheeps cheese, vegan cheese etc.
This will last 3-4 days in your fridge.
Fantastic lunchbox filler, specially when on the go. Enjoy after a tough workout to ease those painful muscles!