Argentine · Lunch, Dinner
Argentine quinoa salad
Quinoa and chickpeas tossed with peppers, tomato and a garlicky parsley dressing.
- Calories
- 470 kcal
- Protein
- 16 g
- Carbs
- 69 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Ingredients
- 70 g Quinoa
- ¾ pepper Bell peppers
- ¾ tomato Tomatoes
- 10 g Parsley
- ½ tbsp Olive oil
- ½ tbsp Vinegar
- 1 clove Garlic
- 60 g Chickpeas (tinned, drained)
- ¼ tsp Salt
Method
- Rinse the quinoa, then simmer in twice its volume of water for 12 minutes until tender; cool slightly.
- Toss the quinoa with the chickpeas, pepper and tomato.
- Whisk the parsley, garlic, vinegar, oil and salt into a dressing.
- Pour over the salad and toss well before serving.
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