Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and a white “tail” appears around each grain for about 15 minutes.

Meanwhile, cut the spinach by removing the stems. Chop off the root end of the spring onions and continue to slice the spring onions in a circular motion.

Cut one ripe mango and avocado into chunks, and slice mixed bell peppers into strips.

In a blender, add chopped coriander, trimmed spring onions, chopped spinach, and one chili in a blender.

Blend it all until finely chopped.

In a bowl, add the chicken. Sprinkle one teaspoon of allspice and spiced paprika.

Fry tossed chicken with olive oil in a frying pan by turning after a few minutes until cooked.

Once fried, add chopped bell peppers to the frying pan as well.

Now in a bowl, toss spinach mixture with cooked quinoa.

Squeeze over the lime juice, pour the extra virgin olive oil, and add salt.

Mix mango chunks and cooked peppers over the quinoa.

Mix everything until mango chunks are well coated.

Cut fried chicken into slices, toss it in yogurt, and add to the salad.

Crumble over the feta cheese, scatter over the remaining coriander leaves, and snip over the cress.