Pour the quinoa grains in a sieve and rinse them under cold running tap water.

Pour the chicken stock in a large saucepan and bring it to a rolling boil. Then add the quinoa.

Stir and simmer the quinoa for about 10 minutes or until tender and cooked through but not too mushy. Transfer the cooked quinoa to a colander and rinse it well under cold running tap water to stop the cooking process.

Let the quinoa drain and cool until it reaches room temperature. In the meantime peel and slice the shallot. Core the apple and chop it up into bite-size chunks.Transfer the cooled quinoa to a large mixing bowl and add the drained canned sweet corn.

Stir well. Add the lemon juice or lime juice, the chopped shallot and apple.

Shred the leftover grilled chicken and add it to the bowl as well. Season with a little pinch of pepper and salt.

Stir well and pour in the ranch dressing.

Combine all the ingredients. Check the seasoning and add extra pepper or salt to taste if necessary. Serve the quinoa chicken salad at room temperature