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

  1. Put the quinoa into a sieve and rinse under cold water until the water runs clear  
  2. Bring the vegetable stock to the boil and add the quinoa
  3. Reduce the heat and allow to simmer for 10-15mins or until tender and the liquid has absorbed
  4. Make the dressing by adding the olive oil, vinegar, lemon juice, a pinch of salt and garlic into a bowl and whisk until smooth
  5. 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
  6. Serve with the salad leaves.