Ingredients
90g (uncooked) quinoa, rinsed in a fine-mesh colander
1 can chickpeas, rinsed and drained
1 medium cucumber, chopped
1 medium red pepper, chopped
1 small red onion, finely chopped
a handful of fiat-leaf parsley, finely chopped
60 ml olive oil
60 ml lemon juice (about 2 to 3 lemons)
1 tbsp red wine vinegar
2 cloves garlic, pressed or minced
1/2 tsp fine sea salt
Freshly ground black pepper, to taste
To cook the quinoa, put the rinsed quinoa in a pan with 500 ml water. Bring to the boil,
then simmer until the quinoa has absorbed the water (about 15 mins). Remove from the
heat, cover, and leave to rest for 5 mins to give it time to fluffed up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley.
Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until
blended, then set aside.
When the quinoa is cool, add it to the serving bowl, and drizzle the dressing on top.
Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and
add an extra pinch of salt if necessary. For best flavour, let the salad rest for 5 to 10 mins before serving.
Add any additional protein you choose, from salmon or tuna to feta.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at
room temperature.