Quinoa and Chickpea Salad with Raisins
A vegetarian salad with complete proteins thanks to quinoa; ideal for lunch, also at school or work.
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Ingredients
Salad:
Dressing:
Instructions
  1. Prepare the quinoa: put it in a fine mesh strainer, rinse it well (for at least 1 minute) under running water and drain well. Heat a drizzle of olive oil in a pot over a medium heat and fry the drained quinoa for about 1 minute till the rest of the water evaporates. Add water, 0.25 tsp salt and bring to boil. Lower the heat and cook for approx. 15 minutes. Take it out from the heat and let it rest covered for 5 minutes more. Fluff the quinoa with a fork.
  2. Put to a bowl cooked quinoa, chickpeas, raisins, coriander seeds and leaves, zest of lemon and stir.
  3. Mix the dressing ingredients and pour over the salad, stir well, check the seasoning and if necessary adjust.
  4. Serve with crumbled feta cheese on top.
Recipe Notes

This recipe is based on a recipe from a book “Fresh Flavors from Israel” by R. Oliver, O. Pely-Bronshtein, S. Lipa-Angel

Share this: