Thursday, February 11, 2010

Quinoa and Chickpea Salad

This is a great lunch or side dish for a main meal.

1 cup quinoa (red or white)
1 can chickpeas, drained and rinsed
1 large handful each coriander and parsley finely chopped
1/2 each yellow and red capsicum
1 ripe avocado, peeled and diced

juice of 1 large lemon
2 Tbsp extra virgin olive oil
good pinch of chilli flakes or ground black pepper
pinch of ground sea-salt

Firstly, cook the quinoa. Place the quinoa in a sieve and rinse well in cold water, then cook for approximately 12 minutes in a saucepan of boiling water until tender.

While the quinoa is cooking, made the dressing in a large salad bowl, and then add the chickpeas, herbs, capsicums and avocado. Add the cooked quinoa and toss well to combine. Season to taste.

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