Quinoa chickpea salad
Recipe type: salad
Cuisine: vegan, oil-free, whole food plant based
Prep time: 
Cook time: 
Total time: 
Serves: 4
This salad worked well for lunch in the sunshine and leftovers were welcome for lunch the next day. I made a leafy salad and a fresh salsa to serve with it. I used red quinoa but now there's Kiwi quinoa from Taihape I'll use that in future. Cooked quinoa keeps well in the fridge so I usually cook more than I need so I've got some for another meal.
  • 1 Tbs miso paste dissolved in 1 Tbs boiling water in a large heat proof jug
  • 50g sultanas
  • Juice and zest of a lemon
  • 1 tsp smoked paprika
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 200g quinoa
  • 3 carrots, julienned
  • 400g tin chickpeas, drained and rinsed
  • Handful of fresh herbs finely chopped (I had chives)
  1. 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
  2. Mix well and allow to stand for 30 minutes so the sultanas plump up
  3. Rinse the quinoa in a sieve and place in a saucepan with a litre of boiling water.
  4. Cover and simmer for 20 minutes
  5. Drain quinoa in a sieve and spread on a serving platter
  6. Arrange the carrot and chickpeas on the bed of quinoa
  7. Pour over the quinoa salad and garnish with herbs
  8. Serve warm or cover and refrigerate to serve later
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/quinoa-chickpea-salad/