Chickpea, Lentil & Quinoa Salad
Amen to quinoa! Seriously, I have no idea what I would so without it! Definitely one of my most fave super foods, jam-packed with fiber and iron and a heckload of other nutrients, it's one of the most common super grains I constantly use. And when you get quinoa in a salad, its pretty much absolute bliss. I think the best part of making salads is the fact that they're so easy to make and are such a simple way to prepare your meals for the rest of the week, and oh gosh, this dish was a colorful dose of heaven! Even upon looking at this, I'm craving for another bowl of it! Would happily make it again. And again...
Ingredients:
- 240g of canned chickpeas
- 240g of canned lentils
- 1 carrots, diced
- 1 cup quinoa
- 2 green onions, finely chopped
- 2 cups water
- a handful of coriander, finely chopped
- ginger, grated, 1/2 teaspoon
For the dressing:
- balsamic vinegar, 2 tbs
- olive oil, 4 tbs
- red wine vinegar, 2 tbs
- juice of 1 lemon
- a clove of garlic, grated
- about ½ teaspoon of ginger, grated
- sprinkle of pepper
Method:
1. Rinse quinoa and place it in a pot filled with two cups of boiling water. Reduce the heat to a simmer and cover for about 20 mins until all the water has drained and quinoa has increased in size, stirring occasionally.
2. Meanwhile, to make the dressing, combine all the ingredients for the dressing in a small bowl and stir, making sure the dressing it well combined.
3. Once the quinoa is cooked, place it in a large bowl and add the carrot, chickpeas, lentils, green onions, coriander and the dressing. Leave it in the fridge for at least an hour. Enjoy!
- 240g of canned chickpeas
- 240g of canned lentils
- 1 carrots, diced
- 1 cup quinoa
- 2 green onions, finely chopped
- 2 cups water
- a handful of coriander, finely chopped
- ginger, grated, 1/2 teaspoon
For the dressing:
- balsamic vinegar, 2 tbs
- olive oil, 4 tbs
- red wine vinegar, 2 tbs
- juice of 1 lemon
- a clove of garlic, grated
- about ½ teaspoon of ginger, grated
- sprinkle of pepper
Method:
1. Rinse quinoa and place it in a pot filled with two cups of boiling water. Reduce the heat to a simmer and cover for about 20 mins until all the water has drained and quinoa has increased in size, stirring occasionally.
2. Meanwhile, to make the dressing, combine all the ingredients for the dressing in a small bowl and stir, making sure the dressing it well combined.
3. Once the quinoa is cooked, place it in a large bowl and add the carrot, chickpeas, lentils, green onions, coriander and the dressing. Leave it in the fridge for at least an hour. Enjoy!