Easy Quinoa Chickpea Salad
Ingredients
- 1 cup quinoa uncooked (i used tricolour quinoa)
- 2 cups water
- 1 red onion small
- 2 celery stalks
- 1 1/2 cup cherry tomatoes (300g/10 oz)
- 1/2 cup parsley tightly, packed
- 1/2 cup dill tightly, packed
- 1 can chickpeas (400 ml/14 fl oz)
- 1/4 cup pumpkin seeds
- lemon vinaigrette dressing:
- 1/4 cup olive oil + 1 tbsp
- 3 tbsp lemon juice
- 1 clove garlic finely chopped
- pinch sea salt
- pinch pepper
Preparation
In a saucepan combine quinoa and water
Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes
Fluff with a spoon and cover with tea towel
Let rest
Dice onion, and chop celery and tomatoes into small chunks
Finely chop parsley and dill
Drain and rinse chickpeas
In a large mixing bowl combine quinoa with veg, herbs, chickpeas and pumpkin seeds
Prepare vinaigrette: in a small mixing bowl combine olive oil, lemon juice, chopped garlic, sea salt and pepper
Whisk to combine
Pour lemon vinaigrette over quinoa salad and toss to combine
