Quinoa salad with chickpeas and vegetables

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 180 g dry quinoa
• 300 ml water
• 4 tbsp olive oil, divided
• 500 g broccoli or cauliflower florets
• 1 425 g tin chickpeas, drained
• 1 shallot or 30 g chopped red onion
• Zest of 1 lemon and 2 tbsp juice
• 1½ tbsp pomegranate molasses or balsamic vinegar
• 16 g chopped parsley
• 2 garlic cloves
• 70 g toasted almonds or pistachios
• 60 g vegan feta-style cheese, optional
• Salt, pepper and chilli flakes to taste

Step-by-step method

1. Rinse quinoa in a fine sieve. Cover and cook in the water with a little salt over low heat for about 12 minutes. Fluff and spread on a tray.
2. Heat the oven to 220 °C. Put vegetables on another tray and season with one tablespoon of oil, salt and pepper.
3. Toss cooked quinoa with 1½ tablespoons of oil. Roast quinoa and vegetables for about 25 minutes, stirring quinoa halfway, until golden and the vegetables tender.
4. Meanwhile, mix chickpeas, shallot, grated garlic, parsley, lemon zest and juice, molasses and the remaining 1½ tablespoons of oil. Let stand for at least 10 minutes.
5. Gently fold roasted vegetables, quinoa and nuts into the chickpeas.
6. Add optional vegan feta, adjust acidity and seasoning, and serve warm or cold.