Don’t be deceived by its simple appearance – the secret is in a sprightly dressing. Quinoa isn’t the most budget-friendly ingredient so tinned chickpeas make it go further.
What You Need
90g red quinoa
400g tin chickpeas, rinsed well and drained
1 stick celery, finely sliced
1 celery heart (the yellow shoots in the centre of a bunch of celery), finely sliced
20g flatleaf parsley, chopped
Sea salt flakes and freshly ground black pepper
For the dressing:
¼ cup orange juice
1 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
1 tsp freshly grated ginger
¼ tsp ground cumin
READ MORE: 6 Legit Health Benefits Of Quinoa
Method
1/ Add the quinoa to a dry pot over medium to medium-high heat and toast (it should start popping), shaking the pot so it cooks evenly.
2/ Add 200ml water, bring to the boil and simmer until the water is absorbed and the quinoa is tender. Replace the lid and let it stand for five minutes. Fluff the quinoa.
3/ Add the quinoa to a bowl along with the chickpeas, celery and parsley.
4/ Combine the dressing ingredients and pour over the salad. Season, toss well and serve.
Serves 4. Per 213g serving: 2215kJ, 14g fat (1.5g sat), 80mg sodium, 81g carbs, 21g fibre, 14g sugars, 23g protein
