Chicken, Pumpkin and Quinoa Salad
- 380 g Chicken Breast
- 4½ cup Cooked Quinoa
- 1 cup Diced Pumpkin
- 20 whole Cherry Tomatoes
- ½ medium Red Onion
- 2 cup Mixed Salad Leaves
- 2 tbsp Balsamic Vinegar
- 1 serve Extra Virgin Olive Oil
Preheat oven to 180°C/360°F, and line an oven tray with baking paper.
Cook the quinoa according to packet instructions.
Cut the pumpkin into cubes, place on the baking tray and cook until golden and soft, approximately 30 minutes.
Roughly chop the chicken into bite size pieces.
Spray a frypan with olive oil and place over a medium heat. Place the chicken in the pan.
After 5 minutes, squeeze the juice of half a lemon over the chicken and continue to cook for a further 5 minutes or until cooked through.
Halve the cherry tomatoes and finely slice the red onion.
Remove the pumpkin from the oven and leave to cool for a few minutes.
Spread the pumpkin, quinoa and chicken over mixed leaves. Top with cherry tomatoes and onion.
Dress with balsamic vinegar and season with salt and pepper to taste, then dig in!
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