Quinoa salad

With roasted tomatoes, chickpeas, fresh rocket and lemon oil dressing.
 
quinoa salad

Recipe from: 8 October 2012
Preparation time: 20 min
Cooking time: 1h 20 min
 
 

Ingredients

 
  • 2
    cup
    quinoa (found in grains section near rice)
  • 250
    g
    baby tomatoes
  • 1
    can
    chickpeas
  • 2
    Tbs
    olive oil
  • 150
    g
    rocket
  • salt and pepper to taste
  • Dressing:
  • 5
    Tbs
    olive oil
  • 3
    Tbs
    lemon juice
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    cracked pepper
  • 2 or 3
    cloves garlic - chopped
 
 

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


 

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