TIP: Squeeze lime over dish before serving. This, combined with the extra-virgin olive oil, will act as a dressing. You could also serve with a drizzle of mayonnaise.
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800g pumpkin, peeled, cut into 1.5cm cubes
2 tbsp olive oil
800g chicken breast fillets
3 teaspoons Cajun seasoning
1 cup tri-coloured quinoa
Extra-virgin olive oil, to taste
2 fresh corn cobs, kernels removed
½ small Spanish onion, finely chopped
1 avocado, chopped
150g feta, crumbled
1 lime, cut into wedges
Toss pumpkin in half the olive oil in a roasting pan. Season with salt and pepper.
Cook in a moderate oven (180ºC) for about 15 minutes, or until tender.
Meanwhile, toss chicken with seasoning and remaining olive oil.
Heat an ovenproof frying pan over a high heat. Add chicken. Cook for about one minute on each side, until browned. Place pan in same moderate oven (180ºC).
Cook for about 10 minutes, or until chicken is cooked through. Remove. Thickly slice.
Rinse quinoa well under cold water. Drain. Place in a medium saucepan with two cups of water. Stir until boiling. Simmer, covered, for about 15 minutes, or until water is absorbed. Remove from heat. Stand, covered, for five minutes. Season with salt and pepper. Drizzle with extra-virgin olive oil.
Boil, steam or microwave corn until tender. Drain.
Divide quinoa among bowls. Top with pumpkin, chicken, corn, onion, avocado and feta. Serve with lime wedges.