Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins


 1 cup quinoa or grain of choice
 ½ packet of baby spinach leaves
 1 beetroot (washed, cut into 1cm thick bite size pieces)
 400 g pumpkin (cut into 1cm thick bite size pieces)
 1 zucchini (1cm thick slices)
 1 red onion (cut into wedges)
 8 mushrooms (cut into quarters, or halves if they’re small)
 2 tsp cumin
 1 chicken breast
 80 g Danish feta
 60 g roasted almonds, crushed
 drizzle of olive oil and balsamic vinegar

1

Preheat the oven to 200°c.

2

Cut zucchini, mushroom, pumpkin, beetroot and red onion in to bite size pieces.

3

Spread vegetables in a thin layer, try to put pumpkin and beetroot on one tray and other vegetables on another tray. Drizzle each tray with 1-2 tablespoons of olive oil, sprinkle pumpkin and beetroot with cumin and season remaining veggies with salt and pepper. Place in the oven and cook for 25-30 mins.

4

Cook quinoa as per packet directions and set aside to cool.

5

To serve cover the bottom of a shallow salad bowl with baby spinach leaves, then sprinkle with quinoa, top with roasted veg and finish with a sprinkle of feta and crushed roasted almonds and dressing.

6

If adding chicken, cover chicken breast in olive oil (about 1/2 tbspn) and season with salt and pepper. Heat up the BBQ and cook for 3 mins each side. If cooking on a pan, heat to high and cook chicken breast for 4mins each side. Remove from pan, sit for 5 mins and then slice thinly and place on top of salad.

GF, DF and LF - remove feta.




Ingredients

 1 cup quinoa or grain of choice
 ½ packet of baby spinach leaves
 1 beetroot (washed, cut into 1cm thick bite size pieces)
 400 g pumpkin (cut into 1cm thick bite size pieces)
 1 zucchini (1cm thick slices)
 1 red onion (cut into wedges)
 8 mushrooms (cut into quarters, or halves if they’re small)
 2 tsp cumin
 1 chicken breast
 80 g Danish feta
 60 g roasted almonds, crushed
 drizzle of olive oil and balsamic vinegar

Directions

1

Preheat the oven to 200°c.

2

Cut zucchini, mushroom, pumpkin, beetroot and red onion in to bite size pieces.

3

Spread vegetables in a thin layer, try to put pumpkin and beetroot on one tray and other vegetables on another tray. Drizzle each tray with 1-2 tablespoons of olive oil, sprinkle pumpkin and beetroot with cumin and season remaining veggies with salt and pepper. Place in the oven and cook for 25-30 mins.

4

Cook quinoa as per packet directions and set aside to cool.

5

To serve cover the bottom of a shallow salad bowl with baby spinach leaves, then sprinkle with quinoa, top with roasted veg and finish with a sprinkle of feta and crushed roasted almonds and dressing.

6

If adding chicken, cover chicken breast in olive oil (about 1/2 tbspn) and season with salt and pepper. Heat up the BBQ and cook for 3 mins each side. If cooking on a pan, heat to high and cook chicken breast for 4mins each side. Remove from pan, sit for 5 mins and then slice thinly and place on top of salad.

GF, DF and LF - remove feta.
Roast vegetable and chicken quinoa salad

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