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Chicken Pomegranate and Quinoa Salad
- Time
- 60 minutes
- Serves
- 4
- Calories
- 305
Ingredients
- 100g 3 mix quinoa, prepared to packet instructions
- 300g Roast chicken (no skin)
- 1 pomegranate of seeds
- 1 bunch fresh mint leaves, torn in half
- 1 tbsp parsley, chopped
- 1 large red capsicum cut into chunks
- 1 small Spanish onion, cut into chunks
- 700g pumpkin, cut into chunks
- ½ tbsp. olive oil
Method
- Pre-heat oven to 200°c.
- Roast chicken in the oven if not roasted already.
- Toss pumpkin, capsicum and onion in oil and spread the pumpkin over a baking tray and roast for about 10-15 minutes. Then add the capsicum and onion on another tray and roast for another 10-15 minutes or until pumpkin is soft and veggies start to turn brown.
- Toss all ingredients except the pomegranate. Cut the pomegranate in half, turn upside down and hit it with the back of a wooden spoon to know the seeds out over the salad and serve.
