67

share on

Quinoa salad and chickpeas

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

2 spoons

Spring onions

1 unit

Green peppers

1 gram

Cherry tomatoes

6 unit

Fresh mint

10 leafs

Parsley

4 sprigs

Chickpeas

150 grams

Water

200 mL

Quinoa

100 grams

single courses from Italy

Quinoa salad and chickpeas

Quinoa salad and chickpeas

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa salad and chickpeas

A light and fresh salad, rich in plant proteins and very good for splashes and picnics.

Quinoa salad and chickpeas step 1

step 1

First of all, rinse the quinoa well into a sieve under running water, this operation is necessary to remove substances that could make it quench, so it should be carefully done

Quinoa salad and chickpeas step 2

step 2

Then put it in a frying pan, no oil or other condiments, to dry for good and then toast for a few minutes.

Quinoa salad and chickpeas step 3

step 3

I add the water, which, for my experience, must be approximately equal to one and a half times the volume of quinoa, if you want to keep a crunchy texture.

Quinoa salad and chickpeas step 4

step 4

It is also true that the amount of water you need may vary depending on the quality of the quinoa used, so it is important to follow the instructions on the packaging and hope for it!

Quinoa salad and chickpeas step 5

step 5

After adding water, cover with the lid, lower the fire to a minimum and allow it to cook for ten minutes, then let go and let it rest for at least another ten minutes.

Quinoa salad and chickpeas step 6

step 6

Once cold, I put the quinoa in a bowl and dress it with dripping chickpeas, chopped cherry tomatoes, the small pepper to the listener, the onion spring stalk

Quinoa salad and chickpeas step 7

step 7

Add two tablespoons of extra virgin olive oil and mint and chopped parsley.

Loading pic