Chickpea,mint and Quinoa salad
Servings Prep Time
2People 10minutes
Cook Time
15minutes
Servings Prep Time
2People 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Rinse Quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot.
  2. Bring Quinoa,salt and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Drain well and keep aside.
  3. Using the flat side of a knife, mash the garlic into a paste with the pinch of salt. Place in a bowl and add lemon juice, black pepper and olive oil. Set aside.
  4. In a big mixing bowl,add the cooked quinoa and the chickpeas, olives and bell peppers,celery, cucumber, and mint leaves. Add salt and garlic infused olive oil. Mix well, serve and enjoy
Recipe Notes

Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest.Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.All quinoa has a bitter-tasting coating on each seed that protects it from being eaten by birds in the field. This is called saponin and must be removed before it is cooked.