The Kitchen Garden

Workshops, advice and inspiration for your edible garden.

  • HOME
  • ABOUT
    get started
  • WORKSHOPS
    gardening
  • RECIPES
    home grown
  • CRAFT
    get sewing
  • Articles
    diy living
  • contact
    hawkes bay
You are here: Home / newsletter / Quinoa chickpea salad

Quinoa chickpea salad

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!


Quinoa chickpea salad
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
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.
Author: Rachel
Recipe type: salad
Cuisine: vegan, oil-free, whole food plant based
Serves: 4
Ingredients
  • 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)
Instructions
  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
3.5.3208

 

Related posts:

Seven superfoods to grow at home
HANDMADE 2013 round up
Giant sausage roll
Sow some salad today
« Kiwifruit and Roasted Red Pepper Salsa and Guacapplemole
Salad and herbs in small spaces Thursday 5 November 2020 5.30-6.30pm »
Logging In...

Profile cancel

Sign in with Twitter Sign in with Facebook
or

Not published

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

Get Updates by Email

  • This field is for validation purposes and should be left unchanged.

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 The Kitchen Garden · Log in