Warm Quinoa salad
Feb 2019

Warm Quinoa salad


Warm, filling, nutritious and full of flavour (Vg)

Hola loves! Hope you’re well and eating good!

I finally have a new recipe up and its vegan! Delicious and filling warm quinoa salad. Salads fall under so many different umbrellas and just like any of my recipes, whatever you wish to include or takeout is completely up to you. You can serve this cold or warm like I did and pack it for lunch or even as a side for dinner.

I added my favourite spices in here but they are all OPTIONAL. Spices are good for your digestive system too, so feel free to go wild! Make this Indian inspired by adding some curry powder or turmeric to the chickpea mixture, yum!

You can buy the tricolour quinoa here using my discount code FOODWITHDOM: https://www.prozis.com/2fVF

Watch my youtube video here for the step by step video: https://youtu.be/R4VhT0RTHMs

Here’s what you’ll need:

Serves 2

  • 1 cup tricolour quinoa (or plain)
  • 12 cup chickpeas
  • 12 head of broccoli separated into stalks and florets (watch video)
  • 3 small sweet peppers finely chopped (or 1 bell pepper)
  • 3 baby corn sliced
  • 3 spring onions sliced
  • 14 jalepeno sliced
  • 3 cloves of garlic
  • 12 teaspoon minced ginger
  • 12 teaspoon smoked paprika
  • Garlic powder (to taste)
  • Smoked paprika (to taste)
  • Chilli flakes to taste
  • 3 tablespoons oil (whichever you like, I used ghee)
  • Salt and pepper to taste

Method

Preheat oven to 200c/Gas Mark 4

  1. First wash the quinoa at least 3 times to remove the bitter taste, this is easier to do in a sieve! Add in double the amount of water, garlic cloves, 1 tablespoon of oil and bring to a boil.

  2. While the quinoa is boiling, trim and separate your broccoli into florets. You can skip this step if you don’t wish to use the stalks. (Watch my video for more details)

  3. On a line baking tray, drizzle some oil, a pinch of salt and pepper, garlic powder and chilli flakes to taste on the tray. Toss the broccoli stalks in the oil and baking in the oven until golden. Takes about 5-10 minutes.

  4. While the quinoa and broccoli are cooking, heat up some oil/ghee in a pan and add in the chickpeas.

  5. Add in the minced ginger, paprika (as well as your favourite spices) and warm the chickpeas through.

  6. When the chickpeas begin to pop, add in the broccoli and toss until it absorbs all the oil. DO NOT ADD MORE OIL.

  7. The pan of chickpeas and broccoli should be dry, allow the vegetables to gain some colour, stirring every minute or so. Add in the garlic powder and continue to stir.

  8. By this time your quinoa should have absorbed most of the liquid, turn the heat down to low, add the corn and allow the quinoa and corn to steam on low for a further 5-10 minutes or until or the liquid is absorbed and the quinoa is cooked.

  9. Once the broccoli and chickpeas have some good colour, taste for seasoning and remove from the heat. Your stems should be done too, so remove them from the oven and set aside.

  10. Once the quinoa is cooked, assemble by mixing all the ingredients in a bowl (quinoa, corn, chickpeas, broccoli, peppers) and toss well. If your salad is a little dry, feel free to add a drizzle of oil and some lemon juice.

Now it’s ready to serve! Enjoy it’s own on, on a bed of spinach or serve as a side!

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