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, Dry150 g, rinsed and drained
Courgette3 medium, quartered
Asparagus, raw100 g, trimmed
Chick Peas, cooked1 can(s), large, drained
Mint, Fresh4 tablespoons, chopped
Olive Oil1 tablespoons
Lemon Juice, Fresh1 tablespoons
Light Feta Cheese100 g, crumbled
Almonds30 g, toasted
- 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.
- 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.
- 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.
- Transfer to a serving plate, scatter over the feta and almonds, then serve with lemon wedges.