Rosie & Jim Southern Fried Goujons with Summer Quinoa Salad

For the Goujons

1 Bag of Rosie & Jim Gluten Free Southern Fried Chicken Goujons OR Plain Breaded Gluten Free Chicken Goujons

For the Dressing

3 TBS red/white wine vinegar or lemon juice
1 TBS dried Oregano - or fresh if you can get it!
1/2 clove garlic, minced
¼ cup Extra Virgin Olive Oil
Salt & Pepper to taste

For the Salad

1 large red bell pepper, chopped into 1-inch pieces
2 cups cherry tomatoes, halved
1 red onion, thinly sliced - optional
¼ cup Kalamata olives, pitted
4 cups quinoa, cooked and then cooled (You could use couscous here if you prefer!)
½ block of feta cheese, crumbled
¼ cup pine nuts, toasted
Chopped fresh basil

Cook the Goujons

Check the back of the packaging and cook your preferred Goujons according to the instructions.

Make the Dressing

Add vinegar/lemon, oregano, garlic, a good pinch of salt, pepper and 3 tablespoons oil in a small bowl. Mix until combined.

Make the Salad

Add pepper, cherry tomatoes, onion and olives to a bowl. Add a splash of Olive Oil, Salt and Pepper and mix.

Lay the vegetables out on a prelined baking tray and grill until starting to brown and cook about 5/6 minutes.

Remove from the grill and stir. Grill again for another few minutes. Remove from the heat.

Add the cooked Quinoa to a large bowl.

Add the cooked vegetables, the Feta and the Pine Nuts on top.

Add the Dressing on top and garnish with Basil.

Serve with Rosie & Jims Goujons straight from the oven.

Yum!