Pumpkin Quinoa Chicken Salad with Raspberry Vinaigrette
Serves 6
- 500 g chicken thigh fillet
- 3 cup pumpkin, diced, deseeded
- 1 tbsp roast vegetable sprinkle
- 2 cup quinoa, raw
- .5 cup pumpkin seeds
- 100 g feta cheese
- 1 cup mint leaves
- 2 tbsp raspberry Jam
- 3 tbsp red wine vinegar
- .25 cup extra virgin olive oil
