QUINOA, CRANBERRY & CHICKPEA SALAD

QUINOA, CRANBERRY & CHICKPEA SALAD

4 serving

PREPTIME

10 minutes

TOTAL TIME

30 minutes

Ingredients

Salad:
1 cup dried quinoa
1 ¾ cups water
Half a vegetable stock cube or 1 tsp of stock powder
Half a cucumber
¼ cup of dried cranberries
¼ of fresh coriander
2T Apple Crumble High Protein Super Food
½ can of drained and rinsed chickpeas
Lemon Dressing:
¼ cup of extra virgin olive oil
Juice of one medium lemon
1 small clove of garlic
Thin slice of fresh ginger
1t maple syrup to taste
Salt and pepper

Instructions

Wash the quinoa in a sieve. Measure out the water and place into a saucepan. Mix in the stock powder, add the quinoa. Bring to the boil, cover with a lid. Reduce the heat and simmer for 15 minutes. Turn off the heat and then leave for 10 minutes more with the lid on. Remove the lid. Add the cranberries, Apple Crumble Super Food mixture and chickpeas. Stir though gently with a fork. Allow to cool. Blend lemon dressing ingredients together until creamy.

Slice the cucumber in half lengthways and then again into quarters. Remove the seeds and dice. Chop the coriander. Add to the cooled mixture with the lemon dressing. Add salt and pepper to taste.  Stir through with a fork.

Check us out on social media!

#treasuredmorning