Spicy Quinoa, Broccoli and Chickpea Salad
A hearty salad that goes well with protein or as a meal on its own, this gluten free salad is so versatile that you’ll make it again and again. I cheat by using store bought Bombay spice crunchy chickpeas and pre cut broccoli, to make this even easier to whip up.
I cup tricolor quinoa, rinsed and drained
2 cups broccoli florets
1 cup spicy crunchy chickpeas
1 tablespoon of sambal oelek
For the dressing:
Juice of one lemon
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
¼ cup extra virgin olive oil
1 teaspoon honey
Salt and pepper to taste
Cook the quinoa according to packet instructions via the absorption method.
Place the broccoli florets in a large heatproof bowl, pour boiling water over and let stand for five minutes, then drain.
Meanwhile, make the dressing. Whisk all the ingredients in a jar with a lid. Shake well.
In a large serving bowl, place the cooked quinoa and stir through the sambal oelek.
Add the broccoli and dressing. Toss well and top with the chickpeas.
Season to taste and serve at room temperature.
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.