This simple salad is packed with protein. Easy to make and full of flavour, quinoa is a staple in South America, specifically Peru, where apparently they eat this like Asians eat rice, Americans eat corn, and South Africans eat pap. But, foreign or local, this grain is unlike most of its brethren, boasting low carbs and high nutritional value. It’s what the ancient Incas used to chow, so it’s gotta be power.
Add some local ingredients, fresh rocket, tomatoes, and chickpeas, or anything else you want, and crunch away on a healthy lunch, dinner, or afternoon snack, it’s really good no matter which way you look at it.
Quinoa Salad is a super simple recipe with an even easier lemon and olive oil dressing to drizzle on top. You can pretty much add or subtract any of the veg – it’s a flexi recipe!
Check out below for the easy step-by-step recipe.
Slice up the tomatoes into half or thirds.
Drizzle about a table spoon of extra virgin olive oil.
Add salt and pepper to taste (or about 1/2 teaspoon of each).
Let sit in moderate heated oven for 45 minutes to an hour. The tomatoes should start to dry out. Don’t fuss with them too much, let the juices be absorbed.
Drain a can of chickpeas.
Place in dish large enough so chickpeas don’t have to sit on top of each other. Add extra virgin olive oil, salt, and pepper.
Leave in oven until chickpeas begin to dry out. Wait until they become crunchy and then remove from oven.
Measure 2 cups of quinoa (about the entire box).
Bring 4 cups of water to the boil.
Add about a teaspoon of olive oil to the quinoa water.
Once at a boil, lower heat and bring quinoa to a simmer, let simmer until the sprouts pop out of the end like a tail. You’ll notice the difference. Stir and remove from heat. Let cool.
Chop rocket (or leave whole depending on preference).
Mix ingredients together adding chickpeas last.
Add some extra rocket on top for garnish and drizzle dressing on top as wanted.