Chicken and Quinoa Satay Rice Paper Rolls

1.	Cook the quinoa in a small pan of boiling water according to the packet instructions. Drain and leave to one side to cool.
2.	Poach the chicken breast in a medium saucepan of hot simmering water for 15 minutes. Once cooked, remove the breast from the water and leave to cool.
3.	In the meantime, make the satay sauce; mix together all the ingredients in a small bowl with a fork and let down with a teaspoon at a time of warm water until you reach a dipping consistency (approximately 5–7 teaspoons of water). The mixture will look like it’s splitting at first, but if you slowly mix it with a fork it will come together and thicken as you mix. Taste and adjust the flavours as necessary.
4.	Once the chicken has cooled, tear the breast into thin strips.
5.	To make the rolls, place a rice paper sheet in a bowl of warm water for about 10–15 seconds, or until soft and pliable. Place it on a chopping board, then put a mint leaf in the centre and top with a couple of pieces of red pepper, courgette, avocado and spring onion. Add a tablespoon of the cooked quinoa and a couple of strips of chicken, then drizzle a little lime juice over the top.
6.	Fold the sides of the rice paper over the filling, then, rolling from the bottom, using your fingers to keep the filling tightly encased, roll up tightly into a spring roll shape and repeat with the remaining ingredients.
7.	Serve the rolls with the dipping sauce on the side.

	75g Quinoa — Rinsed
	1 Chicken Breast — Skinless
	16 x 22cm Round Rice Paper Sheets
	4 Mint Sprigs — Leaves Only
	1 Red Pepper — Finely Sliced
	1 Courgette — Julienned
	1 Avocado — Sliced
	2 Spring Onions — Finely Shredded
	Juice of 1 Lime
	For the Satay Sauce
	2 tbps Peanut Butter
	1.5 tsp Soy Sauce
	1 tsp Agave Syrup or Honey
	Pinch Dried Chili Flakes
	1 tsp Rice Vinegar
	1/2 tsp Ginger — Freshly Grated