protein-rich rainbow salad with quinoa from Angela Liddon
| #Ingredients | |
| uncooked white quinoa | 170g |
| cooked quinoa | 550g |
| water | 375ml |
| cooked chickpeas | 250g |
| palmkool (Lacinato kale), chopped | 200g |
| medium carrots | 3 |
| parsley | half bunch |
| sun dried tomatos | optional |
| #Dressings | |
| red wine vinegar | 60ml |
| Dijon mustard | 10ml (2 teaspoons) |
| garlic, chopped | 1 |
| extra virgin olive oil | 60ml |
| sea salt | 0.75g |
| black pepper | |
| Maple Syrup | 1 teaspoon |
| Lemon zest | from 1 lemon |
| #Garnish | |
| sea salt and black pepper | |
| roosted pompkin seeds | |
| hemp seeds |
Clean and rinse quinoa; Boil water and add a pinch of salt; Turn down the heat and let quinoa cook gently for 13-16 minutes until it is done and has absorbed all the water.
Put red wine vinegar in a bowl, beat it together with dijon mustard and garlic. Add a little oil while you are beating. Add salt, pepper, maple syrup and lemon zest, beat everything together.
mix them together
