Quinoa (Pronounced Keen-wa) is naturally gluten free and contains nearly twice the amount of fibre as other grains. Although it is like a grain, it is a complete protein which means it contains all the amino acids necessary for our protein needs. It is high in B vitamins, iron, calcium, and a good source of manganese, magnesium, copper and lysine. Quinoa is an excellent choice for vegans who may struggle to get enough protein in their diet
- 1 cup quinoa
- 2 cups water
- 1 tsp bouillion powder
- 1 cup chickpeas
- 1/2 cucumber diced
- 4 celery stalks
- 1 pepper diced
- 1 handful cherry tomatoes
- 1 red onion
- 1 lemon
- 1 tbspn olive oil
- Ground black pepper
Rinse the quinoa well and place in a saucepan with boiling water & bouillon powder. Simmer gently, stirring occasionally for 15 mins or until all the water is absorbed. If the quinoa is still crunchy, it has absorbed the water too quickly and is still uncooked.
Once cooked, transfer the quinoa to a bowl and allow to cool for 10-15 mins.
If using the chickpeas, follow the manufacturer instructions and add to the cooled quinoa at the end.
Meanwhile chop the remaining ingredients.
Once cooled, add the rest of the ingredients, mix well and add a drizzle of lemon juice, olive oil & freshly ground black pepper.
Variation: There is no end to what you can include in this salad, pumpkin seeds, sunflower seeds, carrot shavings, lettuce, rocket, olives and so much more