Morrocan Quinoa Chicken Salad With Roasted Vegetables

Name: Morrocan Quinoa Chicken Salad With Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup cooked quinoa; 1 English cucumber diced; 1/2 cup of cherry tomatoes, halved; 1 beet, peeled and cut in 6 wedges; 6 thin heirloom carrots, peeled with stem intact; 2 chicken breasts; 1 bell pepper; 1/4 cup olive oil; 3 tbsp apple cider vinegar; 3 tbsp lemon juice; 1 tbsp honey; 1 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp ground cinnamon; 1/4 tsp ground turmeric; 1/4 tsp ground ginger; salt and pepper to taste

by @stovetopjournals

2 servings

40 min

This dish is definitely a feast for all the senses. Fragrant spices will make your tastebuds dance and your eyes will immediately jump with joy! This mixture of beautiful colors welcomes the fall season with a bang. It is a hearty dish, a complete meal. No need for anything else. Cumin, Paprika, Ginger, Cinnamon, Turmeric and honey mixed with lemon juice and vinegar make for the most delicious dressing. You may want to make more and keep it in the fridge for more salads. It has become one of my favorite dressings of all time. I love bright colored food and bold flavors, and this dish delivers on both!

morrocan quinoa chicken salad with roasted vegetables

Morrocan Quinoa Chicken Salad With Roasted Vegetables

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Recipe details

Yield 2 servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Ingredients

Salad

1 cup cooked quinoa
1 English cucumber diced
1/2 cup of cherry tomatoes, halved
1 beet, peeled and cut in 6 wedges
6 thin heirloom carrots, peeled with stem intact
2 chicken breasts
1 bell pepper

Dressing

1/4 cup olive oil
3 tbsp apple cider vinegar
3 tbsp lemon juice
1 tbsp honey
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp ground ginger
salt and pepper to taste

Instructions

Roast the Vegetables

Set your oven to Broil. Place carrots, beet wedges and bell pepper in a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Broil until veggies are cooked, but firm. Remove skin, seed and chop the bell pepper.

For the Chicken Breasts

Salt and pepper your chicken breasts and add a pinch of cumin and paprika. Rub well.
Heat 2 tsp vegetable oil in a pan and pan fry the chicken breasts until cooked and browned.

Dressing and Salad

Mix all ingredients for the dressing until well combined.
In a medium sized bowl, combine cooked quinoa, chopped cucumber, halved cherry tomatoes and chopped bell pepper.
Add desired amount of dressing to the salad.
Suggested plating: Place salad on bottom of dish. Next, place three carrots and beet wedges and sliced chicken breast on top. Enjoy!

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