Quinoa and chickpea salad

Utensils

• Glass
• Kitchen scale
• Stainless steel strainer
• Grater
• Manual citrus juicer
• Medium pot
• Small knife or paring knife
• Wooden board
• Medium glass bowl
• Cooking spoon

INGREDIENTS

1x2x3x

• 1 glass quinoa
• 2 glasses water
• 50 g cooked chickpeas
• ½ green pepper
• ½ red pepper
• 1 red onion
• 1 cucumber
• 4 carrots
• 1 bunch parsley
• 1 lemon (its juice and zest)
• extra virgin olive oil
• 1 pinch salt

Step-by-step preparation

9. Wash the quinoa well in a strainer under the tap until it stops foaming (when we have removed the saponin).

10. Put the washed quinoa in a pot, with the boiling water and a little salt. Lower the heat and cook until the grains begin to turn transparent (about 15 minutes).

11. Chop all the vegetables very finely and marinate with the parsley, lemon juice and zest, and a little extra virgin olive oil.

12. Mix the marinated vegetables with the quinoa and chickpeas.

13. Allow to cool and serve.

Notes

To obtain a loose and perfect result when cooking quinoa, we recommend measuring the volume of quinoa before cooking it. This way we can perfectly calculate the amount of water to get it just right; the correct proportion is double the amount of water. For example, if we put a glass of dry quinoa, we cook it with two glasses of water. We put the boiling water and the quinoa in, lower the heat, cover and cook for 15 minutes. This way it is not necessary to drain the quinoa and it is perfectly loose and cooked to perfection.

Nutritional values ​​/ serving

Calories: 237 kcal Carbohydrates: 44g Protein: 9g Fat: 3g Saturated fat: 1g Sodium: 154 mg Potassium: 758 mg Fiber: 8g Sugar: 7g Vitamin A: 11977 IU Vitamin C: 63 mg Calcium: 90 mg