This Superfood Chicken Quinoa Salad with Turmeric Tahini Sauce is quick and simple to make and full of goodness!
Preheat oven to 180C/350F.
Toss the chicken breasts with the oil, lemon zest, cumin, garlic powder, onion powder and sumac, if using. Season to taste with salt and pepper. Place in an ovenproof dish and bake in the oven for about 25 minutes or until cooked through.
Wrap the garlic cloves for the sauce in foil and place in the oven to roast along with the chicken. They'll need about 25 minutes too.
Meanwhile, finely chop the broccoli. You don't need to be too precious about this, you're just aiming for small bite-sized pieces. Cook the frozen edamame in boiling salted water for a couple of minutes. Remove the arils from your pomegranate and dice the avocado.
Place the salad ingredients in a large bowl with the cooked quinoa. Toss with the juice of half a lemon, a drizzle of oil and some salt and pepper.
Slice the chicken and add to the salad. Serve up the salad and drizzle with the sauce. Enjoy!
Squeeze the roasted garlic cloves (see above) into a small bowl and add a pinch of flaky sea salt. Crush using the back of a spoon until you have a paste.
Add the turmeric, lemon juice and tahini and mix well. Stir in the yoghurt, maple syrup and enough water to thin to your liking. Season, adding salt, black pepper and more maple syrup to taste. (And don't forget to add black pepper to aid absorption of the turmeric goodness!)