Quinoa chickpea salad
Prep time
Cook time
Total time
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
- 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