Please pardon our bugs...this site is still under construction (#171005)
Chicken, Pumpkin, & Quinoa Salad
servings
Ingredients
    Quinoa
  1. 2.1 oz Quinoa
  2. 5 2/5 fl oz Water
    3. Pumpkin
  3. 4 1/5 oz Pumpkin peeled, cubed 1.2in
  4. 1 pinch Sea Salt to taste
  5. 1 smidgen Black Pepper to taste
    6. To Serve
  6. 4 1/5 oz Chicken, Roasted sliced
  7. 1/4 medium Red Bell Pepper diced
  8. 1/2 medium Cucumber chopped
  9. 1/4 cups Cilantro chopped
  10. 1.1 oz 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!