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Ingredients list
Serves 1
1 tbsp white miso paste dissolved in 1 tbsp of boiling water 50 g sultanas 1 lemon juice and zest 1 tsp smoked paprika 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp sugar 200 g quinoa 3 carrots thinly sliced 400 g canned chickpeas drained and rinsed fresh herbs finely chopped
Instructions
Make the dressing by putting the sultanas, lemon juice and zest, paprika, coriander seeds, cumin seeds and sugar in the jug with the dissolved miso. Mix well and allow to stand for 30 minutes so the sultanas plump up. Rinse the quinoa in a sieve and place in a saucepan with a litre of boiling water. Cover and simmer for 20 minutes. Drain quinoa in a sieve and spread on a serving platter. Arrange the carrot and chickpeas on the bed of quinoa. Pour over the quinoa salad and garnish with herbs. Serve warm or cover and refrigerate to serve later.
