1. Cook the quinoa in salted water (1:2 ratio) for 15 minutes. Allow to cool.
2. Dice the mango and cucumber, slice the spring onion into rounds.
3. Prepare the ginger vinaigrette: extra virgin olive oil, lime juice, grated ginger and salt.
4. Assemble: quinoa, mango, cucumber, spring onion, plenty of mint leaves.
5. Dress with the vinaigrette, add the chicken shredded meat and serve chilled.

An exotic, light-tasting salad, perfect also as a standalone dish. Quinoa provides plant-based protein that complements the protein of the shredded meat.