If you like quinoa you are in for a real treat!
This simple and delicious salad is a meal in and of itself but also works well as a side dish to a greens salad or chicken.
1 red onion diced
1 red pepper diced
3 large chard leaves shredded
1 cup cooked quinoa
398 ml (14oz) can chickpeas (garbanzo beans) rinsed and drained
1 TBSP curry powder
Braggs or Soy Sauce to taste
1-2 TBSP Sesame or coconut oil for frying
Place ½ cup uncooked quinoa (makes 1 cup cooked) into pot with 1 cup water, cover and bring to a boil. Reduce heat and cook on low for 15 minutes.
While quinoa is cooking, warm a frying pan over medium heat, add sesame oil.
Dissolve curry powder into sesame oil. Add diced red onion, red pepper and chickpeas. Saute for 5-8 minutes or until the mixture is cooked to your liking. Add shredded chard and let stand one minute more.
Fold contents of frying pan into quinoa and mix well.
Enjoy warm or cold as a lunch option!
Get creative with this recipe. Use whatever veggies you have in your garden or fridge. Celery, kale and diced carrots are all great options.
Recipe inspired by ~ Belle Ancell
Photographer, chosen Auntie and friend.
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