Carrot, Chickpea + Quinoa
Serves: 4
Time: 15 minutes
Ingredients –
1/2 cup quinoa
1 cup water
1 carrot, julienned
2 spring onions, finely chopped
400g can of chickpeas, drained and rinsed
1/2 cup pumpkin seeds, toasted
1 cup herbs, chopped
Cumin Chilli Oil
1/3 cup extra virgin olive oil
1 tsp ground cumin
½ tsp chilli flakes
1 tbsp apple cider vinegar
1/2 tsp honey
½ tsp sea salt
Method –
Add the quinoa and water to a pot. Bring to the boil then reduce to a simmer and cook for 7 minutes. Remove from heat and set aside.
Add all salad ingredients to a large bowl. Toss to combine.
In a separate bowl, mix all cumin chilli oil ingredients together.
Pour the cumin chilli oil over the salad and gently toss to combine.
Store leftovers in an airtight container in your fridge for up to 3 days.
Ingredient Swaps
Quinoa for any grain such as rice or millet.
Carrot for zucchini.
Chickpeas for any legume such as lentils or beans.
Pumpkin seeds for sunflower seeds.
Cumin for paprika.
Honey for maple syrup.
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