Healthy Chicken, Quinoa & Vegetable Salad
This healthy chicken, quinoa & vegetable salad is inspired by one of my favourite places - Byron Bay. It is packed full of amazing ingredients and is gluten and dairy free, plus you can simply omit the chicken to make it vegan.
Ingredients
- 4 cups baby spinach
- 2 cups pumpkin fresh, peeled, de-seeded and sliced into small pieces approximately 3cm
- 2 cups beetroot fresh, peeled and sliced into small pieces approximately 3cm
- 2 cups broccolini sliced into bite size pieces
- 1/2 cup quinoa
- 1.1 lbs chicken tenderloins
- 1 tablespoon Coconut oil for cooking
Dressing
- 1/4 cup balsamic vinegar or coconut vinegar 'balsamic' style
- 2 teaspoons honey or rice malt syrup or maple syrup
- 1/2 teaspoon dijon mustard
- Pinch sea salt and black pepper
Instructions
- Pre-heat oven at 200 C | 390 F.
- Place pumpkin and beetroot on a baking tray lined with baking paper, cover with 1 tablespoon coconut oil and bake for 30-35 minutes until tender. Remove from the oven and let cool for a few minutes.
- Meanwhile, Cook quinoa as per packet directions, once cooked, set aside to cool.
- Once the quinoa is cooking, pre-heat fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown. Then steam or boil the broccolini for 4-5 minutes until slightly tender.
- Add the dressing ingredients to a small bowl, whisking well to combine.
- When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.
Notes
Omit the chicken if vegetarian or vegan and swap the honey for rice malt syrup or maple syrup
Nutrition
Serving: 1serveCalories: 538kcalCarbohydrates: 39gProtein: 45gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 80mgSodium: 270mgPotassium: 1249mgFiber: 7gSugar: 13gVitamin A: 4969IUVitamin C: 122mgCalcium: 160mgIron: 7mg
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