Updated: Jun 25, 2019
This salad will be your new lunch favourite! You can prepare this in advance which will last you a few days. Add in your favourite seasonal vegetables along with your favourite salad topping.
Ingredients (serves 4)
450gm chicken breast or thigh, chopped up into small chunks
1 tsp Moroccan seasoning
1 tbsp olive oil
1 cup quinoa, rinsed
2 cups water
1 punnet cherry tomatoes, sliced in half
1 head broccoli, florets chopped
4 large handfuls of spinach or baby silverbeet
400gm roasted pumpkin
1/4 cup pine nuts
1/4 cup cranberries
For the dressing: 1 handful coriander, 1 handful basil, 1 handful parsley, 1/2 cup avocado oil, 1 handful walnuts or cashews, 1 tsp wholegrain mustard, 1/2 lemon juice squeezed, 1/4 tsp salt
1. To cook the chicken- heat a fry pan over medium heat with 1 tbsp olive oil. Add in the chicken and cook on low-medium heat until chicken is cooked through. Add the Moroccan Seasoning and toss to combine.
2. To cook the quinoa- place quinoa and 2 cups boiling water in a small saucepan and simmer for approx 10-12 minutes.
3. To make the dressing - add all ingredients into a blender and combine.
4. Place the baby spinach/ silverbeet in a large salad bowl, then add the quinoa, roasted pumpkin, chicken, tomatoes, broccoli florets, cranberries , pine nuts and toss to combine. Pour the green dressing over the top and mix to combine.