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This tasty chermoula chicken salad is so easy to make and contains a rainbow of ingredients, meaning a broader range of nutrient and mineral intake!

I used Aboutlife chermoula chicken skewers, left over from a barbeque at my house this weekend. I took the sticks out and cooked the chicken in a fry pan. You can buy chermoula seasoning/marinate from produce stores, or head to Aboutlife and buy their chermoula skewers 🙂

Ingredients:

6 chicken chermoula skewers or 1 breast of chicken mariated with chermoula

2 tomatoes – diced

6 cos lettuce leaves

Quinoa (1/3 cup uncooked)

2 cups shredded red cabbage

200g pumpkin

3 tbsps of slivered almonds

Lightly pan fry the chicken in a tsp of ghee. Remove from the heat and cut into small bite size pieces.

Place the 1/3 cup of quinoa in 2/3 cup of water and bring to a boil on the stove. Reduce and let simmer for 10 mins.

Cut the pumpkin into cubes and place in some water on the stove to cook for 5 mins until soft.

Mean while slice up the cabbage and lettuce into 1cm thin slices.

Toast the almonds in a pan over low heat until browned on the edges.

Dice the tomatoes ready to put in the salad.

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Assemble the salad so that you can see all the bright colourful ingredients. I put the lettuce and cabbage on the bottom, then added tomatoes, pumpkin chicken and almonds. I sprinkled quinoa throughout all the layers.

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Drizzle with extra virgin olive oil and squeeze lemon juice over the salad before serving. I added a spoonful of sauerkraut and hummus on the side for added yum and goodness!

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Bon Appétit!

Gigi xxx

One thought on “Chermoula Chicken and Quinoa Salad

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