Quinoa Salad with Roasted Vegetables and Chicken Breast

Name: Quinoa Salad with Roasted Vegetables and Chicken Breast
Cuisine: American
Ingredients: Baby carrots; Shallots; Bell peppers (3 colors); Brussels sprouts; Feta cheese; Vinaigrette; Olive oil; Chicken breast; Ground cumin; Ground coriander; Paprika; Turmeric powder; Masala powder

nn♥︎kitchen @nnkitchen682

มือใหม่ หัดทำครัว~

This time, I got inspired by baby carrots from Bitterman restaurant and discovered a new, improved salad dressing.
P.S. All ingredients can be found at Villa Market.

nn♥︎kitchen @nnkitchen682

มือใหม่ หัดทำครัว~

This time, I got inspired by baby carrots from Bitterman restaurant and discovered a new, improved salad dressing.
P.S. All ingredients can be found at Villa Market.

Saved

Ingredients

Salad
Baby carrots
Shallots
Bell peppers (3 colors)
Brussels sprouts
Feta cheese
Vinaigrette
Olive oil
Roasted chicken
Chicken breast
Ground cumin
Ground coriander
Paprika
Turmeric powder
Masala powder

Saved

Steps

1

Prepare the ingredients to start making the salad.
2

Cut the vegetables into large pieces.
3

Add masala powder, paprika, salt, and olive oil, then mix well and set aside.
4

Clean the chicken breast, add the spices listed above, mix well, and place on a baking tray for roasting.
5

Add the mixed vegetables to the tray and roast together with the chicken.
6

While waiting for the roasting, cook the quinoa (use twice the amount of water as quinoa, then simmer until the water is absorbed and the quinoa is tender). For extra flavor, you can use broth (I chose vegetable broth).
7

Chop the sun-dried tomatoes to prepare for the salad.
8

Combine the cooked quinoa with the roasted salad, add feta cheese, olive oil, and vinaigrette, then mix well. Top with the chicken and enjoy!