Quinoa and Chickpea Salad

Quinoa and Chickpea Salad
Print Recipe
Quinoa and Chickpea Salad
Print Recipe
Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Rinse the quinoa under cold running water until the water runs clear. Bring the stock to a boil in a saucepan over high heat. Stir in the quinoa and reduce the heat to medium-low. Cover and simmer the quinoa for 10-12 minutes, until most of the liquid has been absorbed. Turn off the heat and set aside, covered, for 5 minutes. Fluff the grains with a fork and leave to cool.
  2. Meanwhile, to make the vinaigrette, put the lime juice in a small bowl and gradually whisk in the oil in a steady stream. Whisk in the honey, chili powder and coriander.
  3. Combine the chickpeas, celery, red pepper and onion in a bowl. Add the quinoa and toss to combine.
  4. Pour the vinaigrette over the salad and toss to coat. Serve sprinkled with the chopped coriander.
Recipe Notes

Tip: Rinsing the quinoa before cooking removes the grain's saponin, which can sometimes make it taste bitter.

Per serving: 436 calories, 15 g protein, 15 g fat (2 g saturated fat), 63 g carbohydrate (8 g sugars), 8 g fibre, 504 mg sodium