Quinoa Salad

by | Mar 14, 2021 | Recipe, Salad

Makes 4 servings

  • 190g (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 flat-leaf parsley, finely chopped
  • 60ml olive oil
  • 60ml lemon juice (about 2 to 3 lemons)
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Method

  1. To cook the quinoa, put the rinsed quinoa in a pan with 500ml 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 fluff up
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside
  4. When the quinoa is cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined
  5. 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
  6. Add in any additional flavouring you choose, from salmon or tuna to feta
  7. This salad keeps well in the fridge, covered, for about 4 days. Serve chilled or at room temperature.

Welcome

I specialise in helping women sort out their hormones, fatigue, brain fog, digestive bloating or discomfort, weight or mood problems. My mission, whether working with clients on a 1:1 or in group sessions, is that everyone enjoys the journey.