Quinoa and chickpea salad

Total Time
Fresh, filling and full of classic summer ingredients - there is so much good stuff crammed into this delicious salad
  • Quinoa, Dry
    150 g, rinsed and drained
  • Courgette
    3 medium, quartered
  • Asparagus, raw
    100 g, trimmed
  • Tomato
    200 g
  • Chick Peas, cooked
    1 can(s), large, drained
  • Mint, Fresh
    4 tablespoons, chopped
  • Olive Oil
    1 tablespoons
  • Lemon Juice, Fresh
    1 tablespoons
  • Light Feta Cheese
    100 g, crumbled
  • Almonds
    30 g, toasted
  1. Place the quinoa in a pan with 180ml water and bring to the boil. Reduce the heat and simmer 12 minutes or until water is absorbed. Transfer to a bowl to cool, stirring occasionally.
  2. Meanwhile, heat a grilled pan over a high heat. Mist the courgette and asparagus with cooking spray and griddle for 5 minutes, turning occasionally, until tender and lightly charred. Transfer to a plate. Griddle the tomatoes, turning occasionally, for 5 minutes until charred and softened slightly. Transfer to the plate with the veg.
  3. Add chickpeas and mint to the quinoa. Drizzle with the oil and lemon juice then season with salt and pepper. Toss to combine. Stir through the griddled vegetables and gently mix through. Divide among serving plates and sprinkle with the feta and almonds to serve.
  4. Transfer to a serving plate, scatter over the feta and almonds, then serve with lemon wedges.

Start eating better than ever!