Quinoa and Chickpea Salad
One of the first grains to be dubbed a ‘superfood’, quinoa is a complete protein (possessing all nine essential amino acids) and is packed full of nutrients that may help regulate blood pressure.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 1/3 cup quinoa
- 2 cups salt-reduced chicken stock
- 1 400g can chickpeas rinsed and drained
- 1 cup celery finely chopped
- 1 cup red pepper finely chopped
- 1/3 cup red onion finely chopped
- fresh coriander (cilantro) leaves finely chopped, to garnish
- Honey and Lime Vinaigrette
- juice of 1 large lime
- 2 tbsp extra virgin olive oil
- 2 tsp honey
- 1/8 tsp chili powder
- 1 tbsp fresh coriander (cilantro) chopped
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
- Combine the chickpeas, celery, red pepper and onion in a bowl. Add the quinoa and toss to combine.
- 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
