Moroccan Chicken Quinoa Pesto Salad

Directions

• To cook the chicken- heat a fry pan over medium heat with 1 Tbsp olive oil. Add in the chicken and cook on low-medium heat until chicken is cooked through. Add the Moroccan Seasoning and toss to combine.
• To cook the quinoa- place quinoa and 2 cups boiling water in a small saucepan and simmer for approx. 10-12 minutes.
• To make the dressing – add all ingredients into a blender and combine.
• Place the baby spinach/ silverbeet in a large salad bowl, then add the quinoa, roasted pumpkin, chicken, tomatoes, broccoli florets, cranberries , pine nuts and toss to combine. Pour the green dressing over the top and mix to combine.