Chickpea Quinoa Salad
Ingredients
For the Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Salad
- 185 g cooked quinoa
- 90 g cooked chickpeas
- 15 g mint, copped
- 15 g parsley, chopped
- 40 g spinach, chopped
- 25 g feta cheese, crumbled
- 25 g toasted almonds, chopped
Instructions
- In a medium size pot, add the water and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork.
- While quinoa is cooking, whisk together the dressing. Add all of the salad ingredients and mix to combine.
