Start this recipe by cooking the quinoa. Place the boil- in the bag quinoa into a pan of boiling water and cook for 10-15 minutes until ready. Cut open the bag and transfer to a serving bowl and let cool. In the meantime, make the dressing by combining the lime juice, fish sauce, sesame oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, pineapple, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary. Meanwhile, heat the remaining oil in a pan quickly fry the chicken strips to brown quickly all over. Add in the sweet chilli sauce and continue to cook for a few minutes more till ready. To serve, spoon the quinoa salad into bowls and top with the sweet chilli chicken strips.