Lemon and Quinoa-Stuffed Roast Chicken


Preparation info

  • Serves


    • Difficulty


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Quinoa is an excellent gluten-free stuffing ingredient in place of breadcrumbs. If used in place of sausagemeat it also lowers the fat content. This recipe uses the traditional flavourings of lemon, sage and onion to bring out the delicious taste of roast chicken, while the quinoa-coated vegetables are the perfect accompaniment.


  • 1 x 1.3 kg/3 lb whole chicken
  • 15 ml/1


  1. Heat the oven to 200°C/400°F/Gas 6. Prepare the stuffing. Heat the oil in a pan and add the garlic, onion, quinoa and water. Bring to the boil, and simmer for 12-14 minutes, until the quinoa is soft to bite. Drain off any excess water. Mix in the remaining stuffing ingredients and plenty of salt and pepper.
  2. Loosely stuff the neck cavity of the chicken two-third