Ingredients:
- 100g dry quinoa Juice from
- 1 lemon
- 1 garlic clove crushed
- 2ml cumin
- 2tbsp olive oil
- Half a punnet cherry tomatoes, chopped
- 2 celery sticks chopped
- Half a can of chickpeas (drained and rinsed)
- 2 chopped carrots
- 2 handfuls fresh rocket
- A few basil leaves, torn
- Salt and pepper
- Chilli is a delicious extra if you like a bit of a bite
- Place the quinoa in a pot, cover it with plenty water and bring it to the boil. Simmer for 8-10 minutes until cooked, drain, rinse and leave to dry (I often pop it into the fridge if I am in a rush and feeling HUNGRY)
- Make a dressing with the lemon juice, garlic, olive oil and cumin. Add some salt and pepper to this dressing (dip your finger in and taste if it is correctly seasoned)
- Mix the quinoa and the dressing together
- Add the chopped cherry tomatoes, celery, carrots and chickpeas
- Just before you eat add the rocket and basil leaves into the salad!
