Chicken and Quinoa Salad

By Nicola JaffreyRecipes
Chicken and Quinoa Salad
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Chicken and Quinoa Salad

Recipe by Embody NutritionCourse: Lunch
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 400g chicken tenderloins

  • 1 ½ tsp sweet paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried parsley

  • 1 tbsp olive oil

  • 600g pumpkin, peeled and cut into 1cm thick slices

  • 200g (1 cup) quinoa, rinsed

  • 1 cup cherry tomatoes, halved

  • 1 small red onion, sliced

  • 2-3 cups of mixed salad leaves

  • 100g feta, crumbled

  • 2 tbsp toasted brazil nuts, chopped

  • Dressing

  • 3 tbsp extra virgin olive oil

  • 2 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp pure maple syrup

  • Salt and pepper

Method

  • Preheat the oven to 210°C (190°C fan forced). Line a baking tray with baking paper.
  • In a bowl combine the paprika, garlic and onion powder, dried parsley and the olive oil. Add the chicken and toss together.
  • Place chicken and chopped pumpkin on the lined baking tray. Bake for 20-25 minutes or until cooked and golden.
  • Meanwhile, cook quinoa is a saucepan of boiling water for 12-15 minutes (or follow packet instructions). Once cooked, drain and rinse under cold water before transferring to a large bowl to set aside.
  • Add red onion, tomatoes, nuts, and salad leaves to the quinoa.
  • Combine the dressing ingredients together and mix to combine (or shake in a jar). Add dressing to salad and mix.
  • Chop the chicken into small pieces and toss it into the salad, along with the pumpkin.
  • Crumble feta on top of salad and serve.

Notes

  • If you do not have quinoa, feel free to replace it with rice or pasta. This meal can be meal prepped for the week ahead and stored in the fridge. Add the dressing right before eating.