Quinoa and chickpea salad
Salads & Dressings
Excerpt
This salad works well for lunch in the sunshine and leftovers are welcome for lunch the next day. Serve with other salads for a filling lunch. Thanks to Rachel for this recipe.
60 mins
Skill Level
Ingredients List
for
Units:
- 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
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
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