This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Quinoa & Date Salad
A healthy, satisfying salad
|
Serves |
3-4 |
|
Prep time |
30 minutes |
|
Cook time |
20 minutes |
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.
Ingredients
For the salad:
| 150g | quinoa |
| 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 | lemon (juiced) |
| 1 tbsp | brown sugar |
| 1/2 tsp | cumin (powder, not seeds) |
| 50ml | olive oil |
| 1/4 tsp | chilli powder (add more or less to your taste) |
Method
-
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.
Chef’s tips
Try mixing up the ingredients with added veg or proteins!