Quinoa Roast Chicken and Cashew Salad (Gluten-Free) Recipe

Name: Quinoa Roast Chicken and Cashew Salad (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g pumpkin, peeled and cut into 1cm cubes; 1 tablespoon olive oil; 1 tablespoon honey; 1 cup quinoa, rinsed well and drained; 1 whole bbq chicken; 200 g mixed lettuce leaves; 150 g baby spinach leaves; 150 g baby rocket (arugula); 1 medium lebanese cucumber, thinly sliced; 1 medium carrot, thinkly sliced; 1 medium red capsicum, thinly sliced (sweet bell pepper); 250 g grape tomatoes, halved (can use cherry tomatoes); 1 pear, cut into thin wedges (Packham pear suggested); 1 medium avocado, diced; ¼ cup cashews (use roasted and salted cashews); 200 g feta cheese; honey mustard dressing or balsamic dressing or caramelised balsamic dressing, to serve

Servings: persons

200 g pumpkin, peeled and cut into 1cm cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup quinoa, rinsed well and drained
1 whole bbq chicken
200 g mixed lettuce leaves
150 g baby spinach leaves
150 g baby rocket (arugula)
1 medium lebanese cucumber, thinly sliced
1 medium carrot, thinkly sliced
1 medium red capsicum, thinly sliced (sweet bell pepper)
250 g grape tomatoes, halved (can use cherry tomatoes)
1 pear, cut into thin wedges (Packham pear suggested)
1 medium avocado, diced
¼ cup cashews (use roasted and salted cashews)
200 g feta cheese
honey mustard dressing or balsamic dressing or caramelised balsamic dressing, to serve

1
Prehest oven to 180C (160C if using fan-forced).
2
Place pumpkin on a baking tray.
3
Drizzle with olive oil and honey and season with salt and pepper.
4
Bake pumpkin 20 to 25 minutes or until light golden and tender.
5
Set aside.
6
Meanwhile, place quinoa in a saucepan.
7
Cover with two cups of cold water.
8
BRing to a boil over medium-high heat.
9
Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
10
Remove flesh from chicken, SHred flesh and cover to keep warm.
11
Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
12
TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
13
Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar.
14
Serve.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 g pumpkin, peeled and cut into 1cm cubes, 1 tablespoon olive oil, 1 tablespoon honey, 1 cup quinoa, rinsed well and drained, and more.

Yes, Quinoa Roast Chicken and Cashew Salad (Gluten-Free) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Roast Chicken and Cashew Salad (Gluten-Free)

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