Chicken quinoa salad

Need a new midweek meal? Try this chicken salad that is loaded with vegetables and a zesty vinaigrette.     


350g butternut squash flesh; or pumpkin

6 tbsp olive oil


freshly ground black pepper

2 pinches ground cumin

2 pinches ground ginger

200g quinoa

400ml vegetable stock

300g cooked beetroot

300g cooked chicken

1 tbsp white balsamic vinegar

2 tbsp lemon juice

2 handfuls baby spinach



Step 1. 

Preheat the oven to 180°C. 

Step 2.

Dice the squash or pumpkin flesh into 2 cm cubes. Spread out on a baking tray, drizzle with 2 tbsp olive oil and season with salt, pepper, cumin and ginger. Toss to coat. Bake for 20-25 minutes until tender.

Step 3.

Meanwhile, rinse and drain the quinoa. Place in a pan with the stock and bring to the boil. Reduce the heat and cook for 15 minutes. Cut the beetroot into 1-1.5 cm cubes. Tear or chop the chicken into small pieces.

Step 4.

Drain the quinoa and place in a bowl. Add the beetroot, chicken and roasted squash and toss to mix. 

Step 5.

Whisk together the vinegar, lemon juice, salt, pepper, 2 tablespoons water and the remaining oil. Drizzle the dressing over the salad and gently mix in. 

Step 6. 

Finally, fold in the spinach, season to taste, divide the salad into bowls or deep plates and serve.

Serves 4.