Herby Quinoa Salad
Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins
Serves: 2-4
This vibrant and nutritious salad recipe is packed with colourful vegetables, protein-rich chickpeas, and wholesome quinoa. Tossed in a zesty homemade dressing, every bite is a burst of freshness.
Ingredients
Dressing
4 tablespoons lemon juice
4 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
Salad
2 red, yellow, or orange peppers, cut into 2cm pieces
1 medium sweet potato, cut into 2cm pieces
1 tablespoon olive oil
Salt and pepper to taste
2 cups quinoa, cooked (1 cup dry)
1 540ml can chickpeas, drained and rinsed
1 Nordic cucumber (1/2 and English cucumber), diced in 2cm cubes
4 green onions, thinly sliced
1 tablespoon (7g) thyme, stems removed
2 tablespoons (10g) parsley, roughly chopped
2 tablespoons (10g) cilantro, roughly chopped
Directions
Combine all the dressing ingredients in a jar and whisk until emulsified.
Preheat the oven to 425F. Combine the sweet potato and peppers on a lined baking tray and toss with olive oil, salt, and pepper. Bake for 22-25 minutes, tossing halfway. Let cool for 5-10 minutes before mixing with the rest of the salad.
In a large bowl combine the quinoa, chickpeas, cucumber, green onions, thyme, parsley, cilantro and the cooled peppers and sweet potato. Toss with the dressing, adding a bit at a time so as not to over-dress the salad.
