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Chicken, Pumpkin, & Quinoa Salad
30 minutes
Salad
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Ingredients
    Quinoa
  1. 2.1oz (59.5goz → g) Quinoa
  2. 5 2/5fl oz (≈159.8gestimated from: Water, tap, municipal [fl oz]) Water
    3. Pumpkin
  3. 4 1/5oz (119.1goz → g) Pumpkin peeled, cubed 1.2in
  4. 1pinch (≈0.4gestimated from: Salt, table [cup]) Sea Salt to taste
  5. 1smidgen (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper to taste
    6. To Serve
  6. 4 1/5oz (119.1goz → g) Chicken, Roasted sliced
  7. 1/4medium (≈29.8gestimated from: Peppers, sweet, red, raw [medium (approx 2-3/4" long, 2-1/2 dia.)]) Red Bell Pepper diced
  8. 1/2medium (≈150.5gestimated from: Cucumber, with peel, raw [cucumber (8-1/4")]) Cucumber chopped
  9. 1/4cups (≈4gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro chopped
  10. 1.1oz (31.2goz → g) Feta Cheese crumbled
Steps
  1. 1 Preheat oven to 350F and line a baking tray with baking paper.
  2. 2 Place the pumpkin on the prepared tray and spray lightly with oil spray. Season with salt and pepper, if desired. Bake the pumpkin in the oven for 15-20 minutes or until cooked through, turning with tongs every 8-10 minutes.
  3. 3 To cook the quinoa, bring the quinoa and water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10-12 minutes or until the liquid is absorbed and the quinoa is tender.
  4. 4 To save time, the quinoa and pumpkin can be cooked the night before and stored in an airtight container in the refrigerator.
  5. 5 To serve, place the quinoa, pumpkin, chicken, bell pepper, cucumber, and cilantro in a serving bowl and toss gently to combine. Sprinkle over the fet. Enjoy!
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