Roast Chicken Leg with Quinoa, Dried Pork Sausage, Feta & Peppers

We had a Quinoa, Feta, Pepper and Tomato salad a few weeks ago and really enjoyed it. I decided that I would quite like to have this again, as we still had some Quinoa left. This time it was served with some chicken and we used some of the leftover dried pork sausages up.

I really liked the Roast Chicken with the Quinoa Salad. I would definitely have this again. Lovely for a meal when the weather is a little warmer, thought I could probably eat this all year round.

Serves 4

  • 4 chicken legs
  • 1 vegetable stock cube
  • 1 mug of Quinoa
  • 100 g Feta Cheese
  • 1 red pepper, sliced
  • 1 - 2 teaspoons red wine vinegar
  • a handful of dried pork sausage, chopped

  1. Boil a kettle, and boil the Quinoa with 2 mugs of boiling water. Add the stock cube to the pan.
  2. Bring the pan to the boil, then turn the heat and cook for about 20 minutes or until all the water has been absorbed. Take off the heat and put into a bowl, add the the vinegar, Peppers, Feta and sausage.
  3. While the Quinoa is cooking, you can start cooking the chicken leg. Seal them in a dry pan for 5 minutes then put into a pre-heated oven at 180 C. Cook for about 35 - 40 minutes.
  4. Serve with the Quinoa Salad.

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