{Recipe} Jewel Quinoa Roast Chicken


This is the most requested meal from my childhood, my mother rarely gets through a family weekend without having to make this roast chicken. The quinoa stuffing fills the roast with a zesty, zippy freshness and the spice covered skin crisps up during roasting making it very moreish. Serve with roasted sweet potatoes and a big green salad. I would seriously recommend adding this foolproof, delicious and simple recipe to your repertoire as a real crowd pleaser.

Free from gluten and dairy.

Serves 4 - 6

Prep Time 15minutes     

Total Time 1 ¾ hours


Quinoa Stuffing

  • 2 ½ cups (400g) cooked quinoa
  • 1 cup (100g) dried cranberries 
  • ½ cup (100g) chopped dried apricots
  • ½ cup (100g) chopped prunes 
  • ½ cup (100g) pinenuts
  • ½ cup (50g) pumpkin seeds 
  • ¼ cup (50g) pistachios 
  • zest & juice of an orange (reserve after juicing and zesting) 
  • zest & juice of a lemon (reserve after juicing and zesting)
  • small bunch of parsley finely chopped


  • ½ teaspoon fennel seeds 
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg 
  • seasoning

A large organic free range chicken, olive or coconut oil