Rainbow Quinoa Salad

This is a very filling salad - fab as a light lunch on its own, or as a side dish. The combination of the smokey paprika and the zingyness of the dressing is divine, and the rainbow colours are lush. It’s packed full of goodness and antioxidants in the rainbow peppers.

Ingredients

100g quinoa
1 tsp smoked paprika
1 TBS coconut oil
1 can of chick peas, drained
1 TBS coconut yoghurt
300g cherry tomatoes
1 red pepper
1 yellow pepper
1 green pepper
2 TBS olive oil
1 TBS apple cider vinegar
salt & pepper to taste

Method

Bring 200ml water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered over medium heat for about 10-12 minutes. When the quinoa is cooked, rinse it well with cold water, shake out the excess moisture and set to the side.

Meanwhile heat the coconut oil in a pan and add the chickpeas. Add the paprika and then stir fry the chickpeas for about 4 mins until they are all coated in the coconut oil/paprika mix. Take off the heat and spoon in the coconut yoghurt and the cooked quinoa, and mix well.

Then halve the cherry tomatoes, and dice the peppers. Put them in a bowl and add the oil and vinegar, and salt/pepper to taste.

Now it’s time to plate! First place the quinoa/chickpea mix onto a dish, and then place the tomato & pepper mix on top. Enjoy!