Quinoa with Mango and Chicken Shawarma

Quinoa with Mango and Chicken Shawarma
For 4 servings

2 boxes of The Vegetarian Butcher Chicken Shawarma
300 g quinoa
a bunch of mint
1 red chilli, deseeded.
100 g spinach
4 spring onions
1 bunch coriander
1 red pepper, diced
1 yellow pepper, diced
1 mango, peeled and diced
juice of 2 limes
1 avocado, peeled and chopped (just before serving)
fresh salad cress
2 tbsp extra virgin olive oil
oil for frying
pepper and salt

Cook the quinoa as according to the instructions on the package and leave to cool.
Put the chilli, mint leaves, coriander (save some for garnish!), spinach and spring onions in a food processor and blitz until finely chopped. Add the spinach-mixture to the quinoa with some lime juice and olive oil and season with salt and pepper to taste.
Briefly sauté the diced peppers in some oil and set aside.

Brown the Chicken Shawarma on a medium heat for about 3-5 minutes, then add to quinoa-mixture. Put quinoa in a nice serving bowl and sprinkle with the peppers, mango and avocado. Finish the salad with roughly chopped salad cress and coriander