Salad made with hummus slathered roasted chicken served on a bed of quinoa and vegetables.
A warm and hearty salad made with hummus slathered roasted chicken served on a bed of quinoa and vegetables, making it a light yet filling meal for the Ramadan season.
Recipe Card
Ingredients Quantity
Chicken breast
200 gm
Hummus
6 tbsp
Quinoa
1/2 cup
Flavoured broth (chicken stock cube)
1 1/2 cup
Baby Spinach
40 gm
Asparagus
6
Cherry tomatoes
6
Dried cranberries
45 gm
Pine nuts(toasted)
30 gm
Broccoli florets (cut into quartered)
4
Seasoning
As required
Dressing
Olive oil
3 tbsp
Lemon juice
1 tbsp
Shallots (finely chopped)
1 tbsp
Dijon mustard
1/2 tsp
Warm water
1 tsp
Seasoning
As required
Method of Preparation:
Score chicken breast and season. Brush hummus on both sides of the chicken breast and refrigerate for up to 2 hours or more.
Bring the chicken breast out of the fridge 10 minutes prior to cooking.
Place the chicken breast on a non stick tray and put in your preheated oven 170 C and cook until the chicken breast is done for about 20 minutes.
Whisk all ingredients of the dressing together and place in the fridge until ready to use.
Bring broth to boil then blanch asparagus and broccoli together for 1 minute, place in a bowl with cherry tomatoes and baby spinach and keep warm and cover.
Bring the broth back to boil and add quinoa then simmer gently for about 20 minutes.
Add the quinoa, dried cranberries and the toasted pine nuts into the bowl with the ingredients then add the dressing and cover for a further 2 minutes.
Slice chicken breast.
To serve, place warm quinoa salad in the middle of a plate and top with sliced chicken breast then drizzle the remaining dressing on top of salad.
NB: Toast pine nuts on a dry sauté pan (no oil)
Salad made with hummus slathered roasted chicken served on a bed of quinoa and vegetables.
A warm and hearty salad made with hummus slathered roasted chicken served on a bed of quinoa and vegetables, making it a light yet filling meal for the Ramadan season.
Recipe Card
Ingredients Quantity
Chicken breast
200 gm
Hummus
6 tbsp
Quinoa
1/2 cup
Flavoured broth (chicken stock cube)
1 1/2 cup
Baby Spinach
40 gm
Asparagus
6
Cherry tomatoes
6
Dried cranberries
45 gm
Pine nuts(toasted)
30 gm
Broccoli florets (cut into quartered)
4
Seasoning
As required
Dressing
Olive oil
3 tbsp
Lemon juice
1 tbsp
Shallots (finely chopped)
1 tbsp
Dijon mustard
1/2 tsp
Warm water
1 tsp
Seasoning
As required
Method of Preparation:
Score chicken breast and season. Brush hummus on both sides of the chicken breast and refrigerate for up to 2 hours or more.
Bring the chicken breast out of the fridge 10 minutes prior to cooking.
Place the chicken breast on a non stick tray and put in your preheated oven 170 C and cook until the chicken breast is done for about 20 minutes.
Whisk all ingredients of the dressing together and place in the fridge until ready to use.
Bring broth to boil then blanch asparagus and broccoli together for 1 minute, place in a bowl with cherry tomatoes and baby spinach and keep warm and cover.
Bring the broth back to boil and add quinoa then simmer gently for about 20 minutes.
Add the quinoa, dried cranberries and the toasted pine nuts into the bowl with the ingredients then add the dressing and cover for a further 2 minutes.
Slice chicken breast.
To serve, place warm quinoa salad in the middle of a plate and top with sliced chicken breast then drizzle the remaining dressing on top of salad.
