Crispy quinoa, carrot and chickpea salad
Ingredients
- 4 carrots, peeled and roughly chopped
- 1 red onion, sliced
- 1 x 400g tin of chickpeas, drained and patted dry with paper towel
- 250g of cooked quinoa
- extra virgin olive oil
- salt and pepper
- 1/2 a red cabbage, shredded
- a handful of pomegranate seeds (optional)
- 1 tsp each of sumac and nigella seeds
- a handful of mixed nuts, chopped
- a handful of fresh coriander or parsley
Dressing:
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tsp miso paste
- 3 tbsp water, keep adding as needed
- pinch of salt
- 1 inch piece of ginger, grated
Serves:
2
Prep time:
25 mins
Why?
Packed full of protein, goodness and taste
How?
- Preheat your oven to 190C
- Spread carrots, onion and chickpeas onto a lined tray and sprinkle over your spices, salt, pepper and drizzle with olive oil.
- Roast for 30 minutes until the carrots are completely soft and the chickpeas are crispy.
- While the vegetables are roasting, add your cooked quinoa to a lined tray with a drizzle of olive oil, salt and pepper.
- Place in the oven for 15 minutes until golden and crispy then set aside.
- Meanwhile, mix together the tbsp tahini, ginger, tbsp apple cider vinegar and tsp miso paste with water. Adding a tablespoon at a time until it reaches your desired consistency.
- In a large bowl, assemble the salad and toss with the dressing.
Delicious right away but will stay crunchy in the fridge for at least a couple of days.
Additional options
Somethings to add or replace if you don't have:
- Raspberries or sliced strawberries instead of pomegranate
- Toasted pine nuts or cashews
- Chopped kale goes well as an addition
- Yeast flakes
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