Spiced Almond & Quinoa Salad
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 240g canned chickpeas
- 1 red pepper
- 1 small red onion
- 1.8 oz almonds
- 30g sunflower seeds
- 1 oz pumpkin seeds
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- pinch of dried red chilli flakes
- 3.5 oz quinoa
- 3.5 oz rocket
- pinch of sea salt & black pepper
- tablespoon olive oil
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F
Step 2
Drain the chickpeas and pat dry. Place the diced pepper and red onion at one end of a large baking tray, drizzle with olive oil and sprinkle with salt. Then add the chickpeas, almonds and seeds at the other end of the baking tray; sprinkle with cumin, paprika, chilli flakes, salt and another drizzling of olive oil. Mix well, so that the chickpeas, nuts and seeds are evenly coated. Bake in the oven for 15–20 minutes until the nuts and seeds are crunchy.
Step 3
Meanwhile, cook the quinoa according to the packet instructions, adding a generous pinch of salt to the water as it cooks to give flavour. Once the quinoa is light and fluffy, remove from the heat and stir through the dressing ingredients.
Step 4
Either serve the salad warm — or wait for the quinoa, veggies and seeds to reach room temperature —tossing everything together, including a handful of torn rocket, and enjoy.
Step 5
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