I love this salad for its unexpected but arresting chilli and lemon zesty-ness. It is wholesome and filling - thanks to the protein and fibre punch of the quinoa and chickpea combination - and can easily be served as a substantial main.
The eye grabbing colours against the black quinoa also make it a beautiful feast to share with others.
Ingredients 1/2 cup black quinoa
1 cup vegetable stock
100g mixed slivered almonds and pine nuts
6 carrots, peeled and chopped
1 can chickpeas, rinsed and drained
1 tbsp extra-virgin olive oil
1 red onion, finely sliced
1 lemon, juice of
100g mint, roughly chopped
100g coriander, roughly chopped
1-2 red chillies, finely sliced
1 tsp cumin powder
Preheat oven to 200C.
In a small saucepan, place the quinoa and vegetable stock over a medium heat and bring to the boil. Reduce to a simmer and cook until tender and fluffy.
Dry roast the almonds and pine nuts in a hot pan, tossing frequently to brown. Remove from heat.
Scatter the carrots and chickpeas over a lined baking tray and drizzle with the olive oil. Roast for 20 minutes or until the carrots are tender and browned.
Put the salad together in a large serving bowl, mixing all the ingredients through. Generously season with cracked black pepper, and enjoy served warm.