Chicken Quinoa Salad


  • 400g pumpkin, cut into 2cm dice

  • 1 tbsp olive oil

  • 1 tsp moroccan spice mix

  • ½ cup quinoa

  • 1 cup water

  • 1 can chickpeas, drained and rinsed

  • ½ cup parsley leaves, chopped

  • ¼ cup toasted almonds

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp honey

  • Salt flakes and freshly ground black pepper

  • 8 pieces (250g) Moira Mac's Sliced Chicken

  • Pomegranate seeds and mint leaves for serving


1. Pre-heat oven to 190°C (170°C fan-forced). Toss pumpkin in oil and spice. Spread in a single layer onto a lined oven tray. Cook for 25 minutes, until cooked through. Set aside.


2. Rinse quinoa well and place into saucepan with the water. Bring to the boil, reduce heat and simmer for 5 minutes or until liquid is no longer visible. Turn off and cover for 15 minutes. Fluff with a fork and refrigerate until required.


3. For serving, combine quinoa, chickpeas, pumpkin, parsley and half of the almonds. Mix well. Whisk together the oil, lemon juice and honey. Season to taste.


4. Pour half of the dressing over salad and mix through. Spoon onto a serving plate and arrange slices of chicken on top. Scatter with remaining almonds, pomegranate seeds and mint leaves. Drizzle with remaining dressing and enjoy.

Moira Mac's Poultry

Factory 20

Mayfair Park Estate,

McDowalls Road,

Bendigo East VIC 3550

Phone: 03 5441 1152