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Quinoa Salad with Dried Cranberries and Chickpeas
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Quinoa Salad with Dried Cranberries and Chickpeas
E Nadelman
E Nadelman
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$1.00
Perfect salad served warm or cold. Add protein for a more complete meal or use as a side dish for any meal or picnic.
View original recipe: Quinoa Salad with Oven Roasted Tomatoes →
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You Need

4-6 servings

  • For the Salad

    • 1 cup quinoa or grain of choice
    • 100g fresh greens – rocket, baby spinach, pea shoots, watercress or fresh soft herbs
    • 100g toasted hazelnuts or almonds, roughly chopped
    • 1 tbsp olive oil or confit garlic oil
    • 1 can chickpeas rinsed
    • 1/2 cup dried cranberries

    • How To

      For the Salad

      1. Rinse quinoa thoroughly until the water runs clear.
      2. Heat a wide, shallow sauté pan with a tight-fitting lid over medium heat and add drained quinoa, stirring occasionally until dry and smells toasted and fragrant.
      3. Add 500ml water, a good pinch of salt, and bring to the boil. Once boiling, stir and cover. Turn the heat down to low and simmer without lifting the lid for 20 minutes.
      4. Turn off the heat and allow to rest without lifting the lid.
      5. After 10 minutes, take off the lid, fluff up with a fork. Allow to cool, doing this while the quinoa is still warm to absorb the flavor.
      6. When ready to assemble the salad, gently stir together the cranberries, chickpeas, quinoa, and remaining ingredients. Taste for seasoning. Add 1 tbsp olive oil and salt and pepper as necessary.