RECIPE OVERVIEW
This quinoa salad is packed with flavour and high in slow-digesting energy. Quinoa is an ancient seed that is naturally gluten free and is rich in protein compared to other seeds and grains, plus it has a low glycaemic index. This salad works well as a side for a main meal or as an alternative to pasta and rice if you’re looking for some variety.
Ingredients Add to Shopping List
Serves: 4 people
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1 pinch Black Pepper
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240 g Chickpeas
drained and rinsed -
1 tsp Cumin Seeds
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2 tbsp Dried Cranberries
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2 cloves Garlic
finely chopped -
1 - Onion
finely chopped -
180 g Quinoa
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1 tbsp Rapeseed Oil
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1 pinch Salt
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5 tbsp Sesame Seeds
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5 tbsp Sunflower Seeds
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3 sprigs SuperValu Fresh Coriander
roughly chopped -
4 tbsp SuperValu Goodness Pumpkin Seeds
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1 tsp Turmeric
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250 ml Water
Method
1. Heat the oil in a pot set over a medium heat. Add the onion and garlic and fry for 5 minutes, stirring occasionally. Add the quinoa and cook on a low heat for 1 minute. Add the water and turmeric and bring to the boil, then reduce the heat and simmer for 15 minutes, until the quinoa is cooked through.
2. Meanwhile, set a dry frying pan over a low heat. Toast the sunflower, sesame, pumpkin and cumin seeds for 6 minutes, tossing regularly.
3. Transfer the cooked quinoa to a large mixing bowl and fluff up with a fork before stirring in the toasted seeds and the chickpeas, cranberries and fresh coriander. Season with a pinch of salt and pepper and serve straight away or refrigerate to eat later as a cold salad.
Tip: Add some rocket or baby kale leaves to this dish if you want to get some antioxidant-rich healthy greens into your diet.
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