170g quinoa, dry
420ml water
1 tsp. garlic powder
400g can chickpeas, drained
1 carrot, peeled, diced
1 cucumber, quartered & sliced
5 green onions, sliced
1 yellow bell pepper, diced
150g cherry tomatoes, halved
12g parsley, chopped
2 lemons, juiced
½ tsp. red pepper flakes
salt & pepper, to taste
In a fine mesh sieve, rinse the quinoa under cold running water.
Place the water, quinoa and garlic powder in a pot and bring to a boil, cover with a lid, reduce heat to low and gently simmer for 15 minutes. Remove the lid and leave for 10 minutes, then fluff with a fork.
Once the quinoa is ready, add the chickpeas, carrot, cucumber, green onions, bell pepper, tomatoes, parsley, lemon juice and red pepper flakes and mix well. Season to taste with salt and pepper.
This salad can be served warm, at room temperature, or chilled
