Gluten-Free Chicken & Quinoa Salad

Prep Time: 10mins. Cooking Time:

20-25 mins

Ingredients:

2 breasts chicken, cubed Extra virgin olive oil (for drizzling)

2 cups quinoa

1 cube chicken stock (ensure it’s gluten-free)

1 red capsicum, cored, deseeded and cut into chunks

1 red onion, peeled and cut into wedges cup sweetcorn, frozen cup peas, frozen

1 handful rocket Leaves

2 tablespoons sundried tomato paste

1 tablespoon balsamic vinegar

1 tablespoon pumpkin seeds

1 tablespoon sunflowers seeds

1 handful cashew nuts

Method:

Preheat oven to 220 degrees. Drizzle extra virgin olive oil on capsicum and red onion on a baking tray and place in preheated oven for 20-25mins or until tender. Meanwhile cook the quinoa: Make up chicken stock as per instructions on label. Add to rice cooker and add quinoa and stir well. Drain well when ready.

Add chicken to a pan and drizzle with extra virgin olive oil. Cook through.

Add frozen sweetcorn and peas and cook until soft and sweetcorn is lightly browned.

In small bowl whisk together sundried tomato past and balsamic vinegar to make a dressing.

In a large bowl spoon quinoa layer on bottom, then layer all other ingredients: the roasted vegetables, rocket, chicken, sweetcorn and pea mix. Sprinkle nuts and seeds over the top. Drizzle the sundried tomato dressing over the dish and serve. Niamh O’Sullivan is a NZ Registered Dietitian