Chicken & Roasted Pumpkin Quinoa Salad
Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 400grams pumpkin, cut into 2cm dice
- 1/2 cup parsley leaves, chopped
- 1teaspoons moroccan spice mix
- 1 can chickpeas, drained and rinsed
- 1tablespoons lemon juice
- 1teaspoons freshly ground black pepper
- 1/2 cup quinoa
- pomegranate seeds (for serving)
- 1tablespoons olive oil
- 2tablespoons olive oil
- 1/2teaspoons salt flakes
- 1teaspoons honey
- 1/4 cup almonds, toasted
- 2tablespoons mint leaves (for serving)
- 8 slice oven roasted chicken breast (from the deli)
Method
Step 1 of 4
Pre-heat oven to 190°C (170°C fan-forced). Toss pumpkin in oil and spice. Spread in a single layer onto a lined oven tray. Cook for 25 minutes, until cooked through. Set aside.
Step 2 of 4
Rinse quinoa well and place into saucepan with the water. Bring to the boil, reduce heat and simmer for 5 minutes or until liquid is no longer visible. Turn off and cover for 15 minutes. Fluff with a fork and refrigerate until required.
Step 3 of 4
For serving, combine quinoa, chickpeas, pumpkin, parsley and half of the almonds. Mix well. Whisk together the oil, lemon juice and honey. Season to taste.
Step 4 of 4
Pour half of the dressing over salad and mix through. Spoon onto a serving plate and arrange slices of chicken on top. Scatter with remaining almonds, pomegranate seeds and mint leaves. Drizzle with remaining dressing and enjoy.
Categories
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