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
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).
In a grill pan or grill press, grill the eggplant, mushrooms and zucchini.
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/