Chermoula Chicken & Roast Veggie Quinoa with Lemon-Tahini Dressing
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Chicken & Roast Veggie Quinoa with Lemon-Tahini Dressing

Chermoula Chicken & Roast Veggie Quinoa with Lemon-Tahini Dressing

Lean Protein | Healthier Carbs | Packed with Veggies

Imagine a bed of roast veggie quinoa topped with succulent chermoula-spiced chicken. Now stop imagining, because here it is! Drizzle over a creamy lemon and tahini dressing to bring the flavour factor up a notch!

Kid Friendly
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount






red onion



2 clove




1 tub


(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )

1 packet

chicken tenderloins

1 sachet

chermoula spice blend

1 packet

tri colour quinoa

1 cube

chicken stock

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup



Nutritional Values

per serving
Calories0 kcal
Energy (kJ)2702 kJ
Fat20.3 g
of which saturates7.8 g
Carbohydrate51.2 g
of which sugars23.9 g
Dietary Fibre0 g
Protein55.4 g
Cholesterol0 mg
Sodium1188 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan


Roast the veggies

Preheat the oven to 240°C/220°C fan-forced. Cut the zucchini into 2cm chunks. Slice the capsicum into 2cm strips. Cut the red onion into 2cm wedges. Cut the beetroot into 1cm cubes. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Get prepped

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a generous pinch, then slice into wedges. In a small bowl, combine the tahini with a good squeeze of lemon juice, then season with salt and pepper. Set aside. Rub the chicken tenderloins with the chermoula spice blend and season with salt and pepper.

Cook the quinoa

Rinse the quinoa well. Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Place the quinoa, the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) in the pan and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water is absorbed, 8-10 minutes. Cover to keep warm.

Cook the chicken

While the quinoa is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes (depending on thickness). TIP: Don't worry if the chicken chars a bit, this adds to the flavour!

Bring it all together

Add the roast veggies, lemon zest, a squeeze of lemon juice and the baby spinach leaves to the quinoa. Toss to combine and season to taste.

Serve up

Divide the roast veggie quinoa between bowls. Top with the chermoula chicken. Drizzle over the lemon-tahini dressing. Serve with any remaining lemon wedges.