Quinoa salad

Prep: 20 mins, Cooking: 1 hr 20 mins
Rate this recipe
With roasted tomatoes, chickpeas, fresh rocket and lemon oil dressing.

By Food24 October 08 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

2 cup quinoa
250 g baby tomatoes
1 can chickpeas
2 Tbs fresh chillies — 573
150 g rocket
salt and freshly ground black pepper — to taste
DRESSING:
5 Tbs fresh chillies — 573
3 Tbs lemon juice
1/2 tsp salt
1/2 tsp peppercorns — cracked
2 or 3 garlic — cloves, chopped
Tap for ingredients
Tap for ingredients

Method:

Heat oven to 170°C

Cut tomatoes in half or 3’s, add olive oil, salt, pepper, put into oven.

Drain chickpeas, add olive oil, salt, pepper, put into oven.

Measure 4 cups water (2 cups quinoa), bring to a boil, add quinoa and turn down to a simmer for about 10 minutes. watch to see when quinoa “sprouts”  – look for the little “sprout tail”. Take off heat and stir, let cool before serving.

Remove chickpeas and tomatoes once nicely roasted. Let quinoa cool a bit with tomato and chickpea.

Add rocket right before serving. Add dressing. Toss and eat.

Reprinted with permission of Milk and Cookies. To
see more recipes, click here.

follow @MilkandCookieSA



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.