Full of fibre and protein, this salad is healthy, filling and lasts much longer in the fridge than a leafy salad. A mixture of sweet and savoury, this salad is the perfect healthy lunch or side dish.
For the salad:
|3 or 4||spring onions|
|2 handfuls||dates (pitted and chopped into small pieces)|
|2 medium||carrots (grated/shredded)|
|400g||tinned chickpeas (drained and washed with water)|
For the dressing:
|1 tbsp||brown sugar|
|1/2 tsp||cumin (powder, not seeds)|
|1/4 tsp||chilli powder (add more or less to your taste)|
Wash quinoa – the easiest way is to run cold water over it through a sieve.
Place quinoa in a small pan and cover with the water (2 parts water to 1 part quinoa).
Bring to a boil, then reduce to a low simmer. Cook until the water is gone (10-20 minutes depending on the quinoa).
When the water has cooked into the quinoa, take the pan off the heat and cover with a lid for 5 minutes to steam.
Then, leave to become room temperature before composing your salad. (Here, if you have a large bowl, putting the quinoa in this will help it release heat more quickly).
Once room temperature, combine with all the prepared salad ingredients.
Mix together the dressing ingredients.
Combine both together, mixing well, and seasoning with salt and pepper to taste.
Try mixing up the ingredients with added veg or proteins!