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quinoa chicken

Quinoa Roast Vegetable Salad with Sticky Chicken - Orgran

  • Prep Time: 25m
  • Cook Time: 45m
  • Total Time: 1h 10m
  • Serves: 4



  • Chicken Breast
  • 1/4 cup Orange Juice
  • 1 tablespoon Honey
  • 1/2 cup Quinoa
  • 1 cup Water
  • 1 cup Pumpkin, cubed
  • 2 Eggplants, chopped
  • 1 cup Cherry Tomatoes
  • 3/4 cup Canned Corn
  • 2 cups Rocket
  • 1 Handful shredded cheese
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Olive Oil


  • Preheat oven to 200°C/400°F.
  • Chop chicken into large strips. Mix orange juice and honey together and place in bowl with chopped chicken to marinade and return to the fridge.
  • Place chopped vegetables into a plastic bag, add a drizzle of olive oil and mix around to coat the vegetables. Place onto a try with cherry tomatoes and into the oven and cook until golden brown, approximately 15 minutes.
  • Place quinoa and water in a saucepan and bring to the boil with the lid on. Once boiling reduce to low. Allow to simmer for about 20 minutes or until all of the water had been absorbed and the quinoa is 'fluffy'.
  • Meanwhile, heat the fry-pan, add the drizzle of olive oil, remove the chicken from the marinade and add to the pan when hot. Cook for 5-6 minutes on each side until cooked through. Season with salt and pepper as you desire.
  • Once the grains are cooked, tranfer to a bowl. Add the roast vegetables, rocket, lemon juice and oil and mix gently to combine.
  • To serve, mix grain, corn and vegetables in a bowl. Top with grilled chicken and cheese.