Roast Beet & Cajun Chicken Quinoa Salad

A meal in itself, there are no words just get it in you!

Ingredients

6 large field mushrooms, chopped 1cm

2 medium beetroots, cubed 1cm

1 small sweet potato, cubed 1cm

2 cups Quinoa

1 & 1/2 cups water

2 tbsp onion flakes

3 organic chicken breast, cubed 2cm

Cajun spice

Sage powder

65g soft goats cheese

Sunflower oil

15 Fresh basil leaves

Himalayan salt & Cracked pepper to taste

Method

1. Preheat oven at 210 deg Celsius.

2. Prepare mushrooms, beetroot and sweet potato and place on a lined baking tray. Drizzle with oil, coat evenly and sprinkle generously with sage powder, salt and pepper. Roast for 45 minutes.

3. Rinse quinoa and place in a microwave rice cooker (or follow packet instructions), add water & onion flakes and cook on high for 15 minutes, or until cooked - do not overcook. There should be no excess water once cooked.

4. Meanwhile, place chicken onto a seperately lined baking tray, sprinkle with Cajun seasoning and a little salt and cook for 20 minutes or until just cooked through.

5. Combine all ingredients into a large salad bowl INCLUDING juices from the cooked chicken, add torn basil, taste for seasoning and enjoy.

TIPS: I like to use filtered water when cooking, use organic produce whenever possible and buy spices with no fillers!