Chicken and Quinoa Salad: An easy and warm chicken, sweet potato and cauliflower quinoa dish.
Preheat oven to 200 degrees celsius. Put the sweet potatoes in a large roasting tray and drizzle with oil. Roast for 10 minutes, then toss and add the cauliflower florets. Cook for another 10-15 minutes until soft and lightly golden. Add the kale for the last 5 minutes on top of the vegetables and sprinkle with salt and pepper.
Meanwhile, bring four cups of water in a large pot to the boil. Add in quinoa, stir. Cover with a lid and cook until quinoa has puffed and softened.
Cook the chicken over a medium heat in a frying pan until golden in colour. Add chicken to cooked quinoa. Crumble in the goats cheese and add lemon juice.
Stir quinoa mix in with the roasted vegetables and serve.
Serving Size 1
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 200 degrees celsius. Put the sweet potatoes in a large roasting tray and drizzle with oil. Roast for 10 minutes, then toss and add the cauliflower florets. Cook for another 10-15 minutes until soft and lightly golden. Add the kale for the last 5 minutes on top of the vegetables and sprinkle with salt and pepper.
Meanwhile, bring four cups of water in a large pot to the boil. Add in quinoa, stir. Cover with a lid and cook until quinoa has puffed and softened.
Cook the chicken over a medium heat in a frying pan until golden in colour. Add chicken to cooked quinoa. Crumble in the goats cheese and add lemon juice.
Stir quinoa mix in with the roasted vegetables and serve.
