Moroccan Chicken And Quinoa Salad

Moroccan Chicken And Quinoa Salad

Ingredients:

3 tbsp olive oil
1 tsp ras el hanout
1 tsp cumin
1 tsp ground coriander
Zest from 1 Lemon
3 chicken breasts
2 cups cooked quinoa
3 carrots, shredded
1 cup roughly chopped almonds
2 tbsp poppy seeds
1 bunch cilantro, leaves and stems chopped
salt and pepper to taste
DRESSING:
2 tbsp olive oil
Juice from 1 orange
2 tbsp red wine vinegar
1 garlic clove, minced
1.5 tsp Dijon mustard

Directions:

Preheat the oven to 375. Mix the olive oil, ras el hanout, cumin, coriander, and lemon zest together. Coat the chicken breasts in this mixture and lay them on a tin-foil lined baking sheet. Roast for 15 minutes, or until cooked (to test one, slice it in half and check the inside). Set this aside.

In a large bowl, mix the quinoa, carrots, almonds, poppy seeds, and cilantro together. Season with salt and pepper to taste.

Slice the chicken breast and add that to the bowl.

Mix the dressing ingredients in a small bowl. Add half of this to the quinoa bowl and check the taste. If needed, add more dressing.

Divide among four plates and serve at once!