Preheat the oven to 220C. Thoroughly rinse quinoa and drain off any excess water. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Add walnuts, sage and prunes and stir to combine. Add quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer.

Cover the pan and cook for 15 minutes. When the quinoa is cooked, stir through Chia seeds, season with salt and pepper and fill the chicken with the Chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes.

Reduce the heat to 180C and cook for a further 70 minutes basting the chicken a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with mixed steamed veggies. Scatter Chia seeds on roast chicken and vegetables.