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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tasty combination of carrots and oranges pairs well with grilled chicken. It's dairy and gluten free too!
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange carrots and eggplant on prepared tray in a single layer. Sprinkle with 1 teaspoon cumin, ½ teaspoon cinnamon and then lightly spray with olive oil. Bake for 30 minutes, or until golden and tender.
2 Meanwhile, cook quinoa in a medium saucepan of boiling water for 10 minutes, or until just tender. Drain, set aside. Boil, steam or microwave the green beans until just tender. Drain.
3 Lightly spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken for 4–5 minutes each side, or until golden and cooked through. Transfer to a plate and set aside for 5 minutes before thinly slicing.
4 Whisk the orange juice, olive oil, vinegar and the remaining cumin and cinnamon in a small bowl until well combined. Combine quinoa, roasted vegetables, beans, parsley and the orange segments in a large bowl. Season with cracked black pepper. Serve the salad topped with chicken and drizzled with the orange dressing.
Calories 454 cal
Kilojoules 1899 kJ
Total fat 12.1 g
Saturated fat 2.0 g
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