Quinoa Roast Chicken And Cashew Salad (gluten-free)

Total Time: 30 mins Preparation Time: 30 mins

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

Recipe

• 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.