Quinoa, roasted Pumpkin and grilled Chicken Salad

Some days, inspiration comes, just like that… Yesterday, I felt it. It was like a revelation…
And the result is my quinoa, roasted pumpkin and grilled chicken salad.

I wanted a dish to share, comforting but still very healthy and, among all, I had a pumpkin in my fridge!!

And also I had just bought “Simple” by Yotam Ottolenghi, a cook book that is probably going to be my best friend. Besides I had in mind the quinoa tabbouleh by Jamie Oliver.

And bam! The recipe was in my head, I just had to put my apron on and start cooking!!

And what can I say? The result was beyond my hopes!! A delight at each bite, the pumpkin was melting in my mouth, the pumpkin seeds were super crunchy, the grilled chicken was moist as I like it, plus the subtle taste of coriander, feta cheese … Aww … so yummy!!

Do you follow? Are you ready to make this recipe now? (which is super light!!!)

The utensils:

My Santoku knife by Fackelmann to cut easily the pumpkin

A frying pan for the chicken

And a sauce pan to cook the quinoa.

(Here, a version with roasted pears and pomegranate)

The recipe, Chef!

Print Recipe

Quinoa, roasted Pumpkin and grilled Chicken Salad

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Serves: 5-6 Difficulty: Simple Price: €

Cooking Time: 40 min

Ingredients

• 200 g quinoa
• 1 or 2 fresh white onions
• 15 cherry tomatoes
• 1/2 pumpkin
• 3 chicken fillets
• 10 g butter
• 100 g feta cheese
• 1/4 pomegranate (optional)
• 1 pear (optional)
• Fresh coriander
• 1/2 lime
• 1 clementine
• 8 tablespoons olive oil
• Salt
• Pepper
• Paprika
• Ground cumin

Instructions

1

Preheat the oven at 210 degrees.

2

Cut the pumpkin in slices, place them on a tray with baking paper. Put the seeds too. (Add the pear cut in slices if you're having some).

3

Spread 3-4 tablespoons of olive oil. Add salt and ground cumin.

4

Cook 25 minutes approx.

5

Cook the quinoa according to the instructions on the box.

6

Drain the cooked quinoa and rince with cold water. Set aside.

7

Meanwhile, stir fry the chicken with butter in a frying pan.

8

Peel and mince the onions.

9

Cut in small pieces the tomatoes and feta cheese.

10

Chopp the herbs.

11

Prepare the sauce: mix the oil, lime and clementine juice, salt, pepper and paprika.

12

In a large bowl, put the cold quinoa, the tomatoes, onion, feta cheese and herbs. Pour the sauce and mix. Adjust seasoning.

13

Finally, add the chicken fillets cut in slices, the pumpkin and pumpkin seeds.

14

Serve!

Notes

J'ai mis de la grenade en ingrédient optionnel, parce que ça viendra très bien remplacer ou compléter les tomates.