Updated: May 27
A beautiful healthy salad with lovely textures and a nutty flavour. Super easy to make and tastes delicious.
A good source of fibre which is digested slowly making it a slow-release energy source as well as a good source of protein, vitamins, especially B-vitamins, and minerals.
125 g quinoa
Approximately 300 ml water (double the volume of quinoa)
1 tsp vegetable stock (marigold) to add more flavour
¼ x 400g tin cooked chickpeas
2 shallots, finely chopped
2 tbsp flat-leaf parsley, chopped
1 tbsp extra virgin olive oil
50 g soft black olives
Sea salt and pepper
Wash and rinse the quinoa thoroughly (to remove the bitter taste).
Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
Drain and it is now ready for use.
Softly boil the eggs for 7 minutes, rinse in cold water, peel and cut in half.
In a bowl, mix the shallots, chickpeas, quinoa, black olives, parsley and salt and pepper.
To serve, spoon into salad bowls, place the softly boiled egg on the top and drizzle with a little olive oil
* Keep in the fridge and use within 2-3 days.