06 Nov Spiced Quinoa Salad
Spiced Quinoa Salad
Serves 4 - 6
- 1 cup quinoa
- 400g can chickpeas, rinsed and drained
- 2 med carrots grated (leave the skin on for extra nutrition)
- ¼ cup currants or raisins
- ¼ cup toasted pine nuts or slivered almonds
- Around 1/2 cup of chopped mint and parsley (play around with your own flavours here)
- Zest and juice of 2 lemons
- 2 tbsp olive oil
- 2 tbsp dukkah
- Fresh mint leaves to serve
Cook quinoa as per packet instructions. I like to cook mine in vegetable stock to give it some extra flavour. Allow to cool or cook the day before.
Combine all ingredients except juice, oil and dukkah in a large mixing bowl and stir to combine.
In a small bowl, combine juice, oil and dukkah, stir to combine. Pour over the other ingredients and mix well to coat evenly.
Serve with finely shredded mint leaves and a little extra dukkah and a dollop of greek yoghurt – optional.
TIP - Perfect as a meal on it's own or as a side dish for grilled chicken or fish.
