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Chicken and Pumpkin Quinoa Salad

Chicken and Pumpkin Quinoa Salad

These recipes are versatile and can be adjusted based on personal preference. Enjoy your healthy and delicious meals!
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Prep Time 30 minutes
Servings 1 Person
Calories 584 kcal

Ingredients
  

  • 130 g Chicken Breast
  • 150 g Pumpkin
  • 100 g Quinoa (cooked)
  • 2 Cups Spinach
  • 50 g Avocado
  • 15 ml Lemon Juice
  • 1 tbsp Olive Oil
  • 10 g Almonds (Sliced)

Instructions
 

  • Cook the Quinoa:
    Rinse 100g of quinoa under cold water.
    In a medium saucepan, combine the quinoa with double the amount of water.
    Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
    Fluff the quinoa with a fork and let it cool.
  • Roast the Pumpkin:
    Preheat your oven to 200°C (400°F).
    Peel and dice the pumpkin into small cubes, toss with a little olive oil, salt, and pepper.
    Spread on a baking sheet and roast for about 25-30 minutes, until tender and lightly browned.
  • Grill the Chicken:
    Season the chicken breast as desired and grill over medium-high heat for about 6-7 minutes on each side, until fully cooked. Let it rest, then slice thinly.
  • Assemble the Salad:
    In a large bowl, combine the cooled quinoa, roasted pumpkin, and fresh spinach leaves.Add the sliced chicken and cubed avocado to the bowl.
  • Prepare the Dressing:
    Whisk together olive oil and fresh lemon juice, season with salt and pepper.
  • Serve:
    Pour the dressing over the salad and toss well to combine.Garnish with sliced almonds before serving.

Notes

Protein 37.2g
Fat 35.55g
Carbohydrates 41.5g