Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta
Pumpkin cut into cubes
1/2 red onion sliced
Extra virgin olive oil
Moroccan seasoning: 1tsp paprika, 1tsp cumin, 1/2 tsp ginger, 1/2 tsp coriander, salt & pepper
1 1/2 cups of quinoa
2 tablespoons lemon juice
4Cups of chicken stock
3/4Cup of white wine
Shredded BBQ chicken
Preheat oven to 180C fan-forced. Place pumpkin, oil in a baking tray lined with baking paper. Roast for 20 to 25 minutes.
Meanwhile, place quinoa, chicken stock & white wine in a large baking dish and place in oven for 30min until quinoa has absorbed the liquid and soft.
20min in add red onion, asparagus and Moroccan spices to the quinoa mix and cook for further 10min.
When cooked mix in roasted pumpkin, shredded BBQ chicken & feta. Season a squeeze of lemon and with salt and pepper. Toss gently to combine. Serve.
This is an easy go to meal. Full of nutrients, protein and not to mention FLAVOUR!
– 1/2 Cup of quinoa
– 1/2 Cup of brown rice
– 1 Tablespoon of vege stock
– 1 tsp each of paprika, cumin, turmeric.
– 1/2 tsp of ginger, cayenne pepper & cinnamon.
– 1tsp of fresh chopped garlic.
-squeeze of lemon juice and splash of olive oil
– small handful of lightly toasted pinenuts, pumpkin and sunflower seeds.
– 50g Danish feta
Add rice & quinoa to saucepan and bring to boil for 15-20min till water reduces, turn heat to low.
Add – tablespoon of vege stock,
When rice is cooked, add garlic, ginger and stir through for a few minutes.
Remove from heat and add spices, seeds & lemon juice.
Just before serving add feta and gently stir.
You can add baby spinach, pumpkin, chicken to make this a healthy and heart dinner.