75 g (3 oz) no-need-to-soak dried apricots, chopped
4 tablespoons chopped parsley
4 tablespoons chopped mint
finely grated rind of 1 lemon
salt and pepper
Cook the quinoa in a pan of lightly salted boiling water for 15 minutes until tender, then drain.
Meanwhile, heat the oil in a large frying pan, add the onion and cook, stirring, for 5 minutes to soften. Add the garlic, chicken, coriander and cumin and cook for a further 8–10 minutes until the chicken is cooked.
Season the quinoa with salt and pepper. Add the chicken mixture, cranberries, apricots, herbs and lemon rind. Stir well and serve warm or cold.