Morrocan Quinoa Chicken Salad With Roasted Vegetables | Foodtalk

Ingredients

• 1 cup cooked quinoa
• 1 English cucumber diced
• 1/2 cup of cherry tomatoes, halved
• 1 beet, peeled and cut in 6 wedges
• 6 thin heirloom carrots, peeled with stem intact
• 2 chicken breasts
• 1 bell pepper
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp ground ginger
• salt and pepper to taste