Quinoa Chickpea Salad ★★★★★1 review

Ingredients:

• 1 cup quinoa uncooked (I used tricolour quinoa)
• 2 cup water
• 1 red onion small
• 2 celery stalks
• 1 1/2 cup cherry tomatoes (300g/10 oz)
• 1/2 cup parsley tightly packed
• 1/2 cup dill tightly packed
• 1 can chickpeas (400 ml/14 fl oz)
• 1/4 cup pumpkin seeds

Lemon Vinaigrette dressing:

• 1/4 cup olive oil + 1 tbsp
• 3 tbsp lemon juice
• 1 clove garlic finely chopped
• sea salt pinch
• pepper pinch

Method:

1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let rest.
2. Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
3. In a large mixing bowl combine quinoa with veg, herbs, chickpeas and pumpkin seeds.
4. Prepare vinaigrette: in a small mixing bowl combine olive oil, lemon juice, chopped garlic, sea salt and pepper. Whisk to combine. Pour lemon vinaigrette over quinoa salad and toss to combine.