Quinoa and Chickpea Salad
Serves 3-4 main sized
Ingredients: 2 cups (firmly packed) rocket 1 cup quinoa, cooked 8 cherry tomatoes, cut into quarters 2 sprigs spring onion, chopped 400g chickpeas 1/4 large red capsicum, diced 1 cup raw pumpkin 1/2 - 1 lemon juiced (optional) Method: Preheat oven to 180C. Dice the pumpkin into small cubes and place on a baking tray in the oven and cook for 30-40 minutes (turn pumpkin pieces over half way through the cooking process) or until cooked. Once the pumpkin is cooked place all the ingredients (except the lemon juice) in a bowl and toss. Finally, add the lemon juice prior to serving for a nice, light, citrusy dressing. |
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