quinoa & chickpea salad
Imagine yourself in the magical Jemaa el-Fnaa market square in Marrakesh.
About this Recipe
This salad combines a multitude of colours and textures and pairs well with fish or chicken.
Step by Step Instructions
1 cup quinoa
- 2 cups vegetable stock
- 2 tbsp coconut oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, finely diced
- ½ tsp fennel seeds
- 2 tsp ground cumin
- ½ tsp garam masala
- 400g can chickpeas, rinsed and drained
Zest of 1 lemon
- Himalayan salt & cracked black pepper
2 medium carrots, julienned or grated
Juice of 2 lemons
4 Medjool dates, finely diced
1/3 cup raw pistachio nuts, roughly chopped
- Large handful parsley, roughly chopped
- 1 tsp fresh thyme leaves
- ½ ripe avocado, sliced
Place the quinoa and vegetable stock in a medium-size saucepan and bring to the boil. Reduce the heat and simmer with a lid ajar, for 10-12 minutes until tender and the liquid has been absorbed. Remove from the heat, place the lid on tightly and leave to sit for 5 minutes. Remove the lid and set aside until ready to use.
Heat the coconut oil in a large frying pan, over a medium heat and add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin and garam masala, before cooking for a further minute, adding additional oil if needed. Add the chickpeas and lemon zest and cook for 4 minutes. Add the cooked quinoa and stir well until ingredients are evenly combined. Season well with salt & pepper.
Remove from the heat and leave to cool for 5-10 minutes.
Add the carrot, lemon juice, dates, pistachios, parsley and thyme to the quinoa mix and toss to combine. Top with avocado just prior to serving.
Chickpeas are a good source of soluble fibre, which is important for gut health, as well as vitamins and minerals that are required for healthy skin, hormone balance and energy production.
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