Quinoa Roast Chicken and Cashew Salad (Gluten-Free) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
Be sure if you are gluten-free that your roast chicken is suitable (Woolworths have started making their deli roast chickens gluten-free). You can vary the ingredients to suit what you have on hand - like swapping kumera for the pumpkin etc. Ingredients:
200 g pumpkin, peeled and cut into 1cm cubes |
1 tablespoon olive oil |
1 tablespoon honey |
1 cup quinoa, rinsed well and drained |
1 whole bbq chicken |
200 g mixed lettuce leaves |
150 g baby spinach leaves |
150 g baby rocket (arugula) |
1 medium lebanese cucumber, thinly sliced |
1 medium carrot, thinkly sliced |
1 medium red capsicum, thinly sliced (sweet bell pepper) |
250 g grape tomatoes, halved (can use cherry tomatoes) |
1 pear, cut into thin wedges (packham pear suggested) |
1 medium avocado, diced |
1/4 cup cashews (use roasted and salted cashews) |
200 g feta cheese |
honey mustard dressing or balsamic dressing or caramelised balsamic dressing, to serve |
Directions:
1. Prehest oven to 180°C (160°C if using fan-forced).
2. Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
3. Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
4. Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
5. Remove flesh from chicken, SHred flesh and cover to keep warm.
6. Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
7. TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
8. Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.
|
|