Step 1

Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender. Remove from heat and stand, covered, for 5 minutes, then fluff with a fork.

Step 2

Meanwhile, place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from the liquid.

Step 3

Heat 1 tablespoon oil in a small pan over high heat. Add pepitas and season, then cook, stirring, for 1-2 minutes until golden.

Step 4

Shred the chicken and toss in a large bowl with lemon juice and remaining 1 tablespoon oil. Season, then add the remaining ingredients and toss to combine. Transfer to a platter and serve.