Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta

Cooking, healthy recipes
Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta
Ingredients:
Pumpkin cut into cubes
Asparagus chopped
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 
Feta
Method:
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.
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Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.

Cooking, healthy recipes
  • Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.
  •   Ingredients:
  • 1/2 Cup of brown rice
  • 1/2 cup of quinoa 
  • 2 tins of tuna 
  • 1 1/2 tablespoons of sesame oil 
  • 2 tablespoons of fountain good choice Soy Sauce
  • 1 Tablespoon of pumpkin kernels
  • 1 teaspoon of chia seeds
  • Salt & pepper to season  

  • Method:
  •  Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat, drain water and fluff the quinoa & rice,
  • Add in tuna, sesame oil, soy sauce, pumpkin kernels, chia seeds and season with salt and pepper.. And Enjoy!
  •   
  • https://instagram.com/kiz489/

Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nutsĀ 

Cooking, healthy recipes
  • Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nuts 
  •   
  • Ingredients:
  • 300g quinoa
  • 200g brown rice
  • 1 brown onion, finely chopped
  • 100g feta cheese, crumbled
  • 200g pomegranates seeds 
  • 80g pine nuts, toasted
  • 1 1/2 tsp each of coriander, cumin, paprika & tumeric
  • 1 clove of garlic,crushed
  • 1 teaspoon of minced ginger 
  • Pinch of saffron strands
  • juice of 1/2 a lemon
  • 1 tablespoon of massel vegetable stock powder (with 2 tablespoons of hot water)
  • 1 tablespoons of extra virgin olive oil
  • Pinch of maldon sea salt
  • Method:
  • Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat add saffron strands, stir and let sit for a further 5min, drain and fluff the quinoa & rice,
  • Meanwhile, add onion, 1/2 of each of the spices, garlic, ginger & olive oil to a fry pan and cook onion until golden and aromatic. Set aside,
  • Quickly toast pine nuts and set aside, 
  • Add remaining spices, veggie stock and stir through until well combined,
  • Stir through all of the remaining ingredients & onion mixture and let cool,
  • Serve as a side or add lamb strips for a hearty meal. 
  • As always, Enjoy! 
  • Kiz x