Monday, 18 February 2019


Preparation time: 15 minutes
Cooking time : 30 min.
Serves: 3-4

1 cup quinoa,
2 cups water
1 cup cooked chickpeas (soaked overnite then boiled)
1 medium cucumber, chopped
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 cup chopped red onion 
1/2 cup chopped tomatoes
2 tbsp finely chopped coriander
1 green chili finely chopped
1/4 cup olive oil
1/4 cup lemon juice 
1 tbsp honey (optional)
2 cloves garlic, pressed or minced
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

  1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. 
  2. Cook until the quinoa has absorbed all of the water, about 15 minutes, 
  3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
  4. In a large serving bowl, combine the chickpeas, cucumber, bell peppers, onion,tomatoes,green chili and coriander. Set aside.
  5. In a small bowl, combine the olive oil, lemon juice, honey,garlic ,black pepper and salt. Whisk until blended, then set aside.
  6. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. ckeck for salt and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  7. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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