QUINOA SALAD

INGREDIENTS

190g (uncooked) quinoa, rinsed in a fine-mesh colander

1x can chickpeas, rinsed and drained

1x medium cucumber, chopped

1x medium red pepper, chopped

1x small red onion, finely chopped

A handful of flat-leaf parsley, finely chopped

60ml olive oil

60ml lemon juice (about 2 - 3 lemons)

1x tbsp red wine vinegar

2x cloves garlic, pressed or minced

1/2 tsp fine sea salt

Freshly ground black pepper, to taste

METHOD

To cook the quinoa, put the rinsed quinoa in a pan with 500ml water. Bring to a boil, then simmer until the quinoa has absorbed the water (about 15 mins).

Remove from the heat, cover, and leave to rest for 5 minutes to give it time to fluff up.

In a large serving bowl, combine the chickpeas, cucumber, pepper, onion, and parsley. Set aside. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt.

Whisk until blended, then set aside.

When the quinoa is cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavour, let the salad rest for 5 to 10 mins before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.