Quinoa Chicken and Roast Vegetable Salad
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Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
 
Great way to use up left over roast chicken. Enjoy warm or cold, for dinner or lunch.
Ingredients
  • 2 cups white quinoa, rinsed well to avoid a bitter taste when cooked
  • 4 cups of water
  • ½ roast chicken (you can buy pre-cooked or roast your own, I like to roast my own so I can coat it with yummy spices!)
  • ½ butternut pumpkin, diced
  • 1 large eggplant, sliced 1cm x 5cm
  • 1 cup mushrooms, sliced finely
  • 2 zucchini, sliced length ways 1cm and halved
  • large handful of fresh parsley, chopped roughly
  • ½ - 1 lemon, squeezed and added to taste
  • salt and pepper to taste
  • baby spinach, if desired
Instructions
  1. In a baking dish place the pumpkin and coat lightly with olive oil and bake for 20-25 minutes on 180°C, turning once after 10 minutes.Using a rice cooker place the quinoa and rice in to cook (takes about 15 minutes, but cook until light and fluffy if it needs longer add a drizzle of water and return it to cook).
  2. In a grill pan or grill press, grill the eggplant, mushrooms and zucchini.
  3. Mix the cooked and remaining ingredients together in a large bowl ready to serve.
Nutrition Information
Serving size: 4
Recipe by Eat Pray Workout at https://eatprayworkout.com/quinoa-chicken-and-roast-vegetable-salad/