Quinoa Salad with Chickpeas – Gluten Free

Time

35 min

SErves

3

Calories

485 kcal

Carbs

51g

Protein

13g

Fat

24g

Ingredients

For the quinoa salad with chickpeas

  • 150 g quinoa
  • 220 g chickpeas, from the jar – rinse thoroughly and drain
  • 300 g tomatoes – cut into small cubes
  • 100 g black olives, pitted – quarter
  • 300 ml of water
  • 3 tbsp mint cut into strips

For the dressing

  • 3 tbsp olive oil, cold-pressed
  • 1 lemon – 3 tablespoons of which are juice
  • 2 tbsp tamari (soy sauce)
  • 1 tbsp yacon syrup
  • 1 teaspoon paprika powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • Crystal salt and pepper from the mill

Instructions

What a great salad, it’s fresh and tasty but it is also what I call light comfort food. As a combination, the chick peas and the fibre of the quinoa have that satisfying feeling. The recipe calls for combining the quinoa the chickpeas, tomatoes and black olives. Then add a wonderfully aromatic dressing and serve sprinkled with mint. Excellent in taste; quick and easy to prepare.

Step 1

For the quinoa salad, first cook the quinoas according to the instructions on the package. Then let it cool down.

Step 2

In the meantime, mix all the ingredients for the dressing in a bowl and season with salt and pepper.

Then add the cooled quinoas, chickpeas, tomatoes and olives to the dressing, mix well and season to taste again.

Step 3

Serve the quinoa salad sprinkled with mint.

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