This is a complete meal in a bowl packed with whole food goodness, rich in protein and fibre, gluten free and easy to prepare.
Inspired by https://cookingwithayeh.com
Ingredients:
▢ 80 g baby spinach
▢ 2 Lebanese or Persian cucumbers
▢ 15 cherry tomatoes
▢ ¼ red onion
▢ 1 ½ cups chickpeas. (¾ cup dry, soaked in water and 1 tsp ACV overnight.)
▢ ¾ cup cooked tricolour quinoa. (½ cup dry)
▢ 60 g kalamata olives
Dressing
▢ 3 tbsp extra virgin olive oil
▢ 1 lemon squeezed
▢ 1 tsp dried oregano
▢ Salt and pepper to taste
INSTRUCTIONS:
Cook the quinoa and allow it to cool down-
Rinse the quinoa for a few minutes in a fine colander under running water to wash the outside coating which can make quinoa taste bitter.
Once washed, add to a pot and cover with 1 cup of water. The secret is 2 have one part quinoa and 2 parts water.
Cook on medium heat with the lid off for approximately 15 minutes until the water is absorbed. The quinoa will become soft and translucent
Once the water has all been absorbed, turn the heat off and place the lid on the pot. Let it stand covered for 5 minutes
Remove the lid and fluff the quinoa with a fork which will help all the grains separate and create a light texture.
Let it cool ready to add to the salad.
Cooking Chickpeas- Soak overnight. Cook in 3 cups of water until just tender, usually about 45 minutes. Drain and cool.
Wash and slice the cucumber and cut cherry tomatoes into halves then add to a large bowl
Slice the red onion into thin strips, also cut the olives into halves and add to the same bowl.
Add the spinach, cooked quinoa and chickpeas to the bowl and mix to combine
Add all dressing ingredients to the bowl and mix until well combined (Note, if making this salad for meal prep, leave the dressing off until you serve it. It will keep in the fridge for a couple of days. A great lunch bowl ready to go!)
Serve and enjoy this bowl of goodness.