Spicy Quinoa, Broccoli and Chickpea Salad

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.


INGREDIENTS:

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


INSTRUCTIONS:

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.

Enjoy!

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