Step 1 Cook rice and quinoa mixture according to packet instructions; leave in bag to rest for 5 minutes. Put mixture in a large salad bowl.
Step 2 Spray a medium non-stick frying pan with cooking oil and set over medium–high heat. Cook chicken for 3–4 minutes, or until slightly golden. Transfer to a plate, cover to keep warm and set aside.
Step 3 Wipe pan to clean; spray with oil again. Add eggplant and cook for 3–4 minutes, turning once.
Step 4 Add chicken, eggplant and avocado to rice–quinoa bowl; toss with sun-dried tomatoes, baby spinach and walnuts.
Step 5 Drizzle salad with balsamic dressing and serve.
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