Quinoa and chickpea salad

This zesty satisfying salad is an all time favourite lunch time choice for me, but it also makes a delicious healthy evening meal with the addition of some crumbled feta cheese or grilled chicken.

Serves 4

  • 240g quinoa
  • 240g chickpeas
  • 1 red pepper
  • 1 red chilli
  • 3 spring onions
  • 10 cherry tomatoes
  • 20 green olives
  • 1 tbs olive oil
  • Juice of 1 lemon
  • 10g fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp dried oregano
  • Black pepper

Heat 480ml of water in a large saucepan, once it has reached a steady boil add the quinoa along with the dried chilli flakes and dried oregano. Cook the quinoa on a medium to low heat, stirring occasionally for 18 minutes, or until the water has been absorbed and the quinoa is cooked.

Whilst the quinoa is cooking, finely slice the red chilli, spring onions and red pepper. Slice the tomatoes and olives in half and drain the chickpeas.

Once the quinoa has cooked and is still warm add the chickpeas the sliced red chilli, red pepper, spring onions, tomatoes and olives. Then add the olive oil and lemon juice. Leave to cool slightly for a few minutes then add the chopped fresh parsley and a twist of black pepper.

Enjoy either hot or cold.

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