Serves 2
Ingredients
4 medium tomatoes, diced
½ small cucumber, diced
100g quinoa
250ml vegetable stock
400g tin chickpeas, drained
100g salad leaves
½ bunch parsley, chopped
2 tbsp balsamic vinegar
Juice from ½ lemon
1 tbsp olive oil
Zest from ½ lemon
1 small clove of garlic, crushed
Salt and pepper to season
Method
- Put the quinoa into a sieve and rinse under cold water until the water runs clear
- Bring the vegetable stock to the boil and add the quinoa
- Reduce the heat and allow to simmer for 10-15mins or until tender and the liquid has absorbed
- Make the dressing by adding the olive oil, vinegar, lemon juice, a pinch of salt and garlic into a bowl and whisk until smooth
- Once the quinoa is cooked, drain off any excess liquid and stir in the dressing and chickpeas. Finally add the tomatoes, cucumber and parsley and mix
- Serve with the salad leaves.