John Myers
Contents
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Ingredients
dressing
- 200 g Canned chickpeas, rinsed and drained well
- 1 tbsp Olive oil
- 0,5 tsp Cinnamon
- 1 small Red onion, very finely chopped
- 200 g Seedless grapes, halved
- 1 green Chilli, pitted and finely chopped
- 100 g Dried cranberries
- 1 tbsp Parsley, chopped
- 2 tbsp Olive oil
- 1 Orange, the juice
- Salt
- Black pepper from the mill
Instructions
- Put the quinoa together with 250 ml of cold water in a saucepan and bring to the boil once, then turn the stove on to the lowest possible heat and simmer until the quinoa has completely absorbed the liquid. Then put the quinoa in a shallow bowl and let cool down well.
- Heat a tablespoon of olives in a saucepan (medium heat), add the cinnamon and sauté for about 15 seconds while stirring, then add the drained chickpeas and fry for about 7 minutes, then let cool and add to the quinoa and mix.
- Now add the chopped chilli, the chopped onion, the halved grapes, the dried cranberries and the parsley and mix together.
dressing
- Whisk the olive oil with the orange juice well and season well with salt and pepper.
finish
- Pour the dressing over the salad and mix well until everything is well coated with the dressing.
Nutrition
Serving: 100gCalories: 677kcalCarbohydrates: 3gProtein: 0.2gFat: 75.2g
