Tri-Colour Quinoa Salad

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Quinoa, uncooked, 1 cup
• Water, 2 cups
• Chickpeas, drained (460g), 2 cans
• Cucumber, diced, 1 whole
• Red Capsicum, diced, ½ whole
• Yellow Capsicum, diced, ½ whole
• Red Onion, chopped, 1 small
• Parsley, chopped, ½ cup
• Olive Oil, 2½ tbsp
• Lime, juiced, 4 tbsp
• Garlic, chopped, 2 cloves
• Salt, ½ tsp
• Black Pepper, To taste

Method

1. In a rice cooker, combine both quinoa and water, and set to cook.
2. Set aside to cool, once it is cooked.
3. Rinse the chickpeas around 2 to 3 times.
4. Combine chickpeas, cucumber, capsicums, red onion and parsley in a large bowl.
5. In another bowl, mix together olive oil, lime juice, garlic and salt.
6. Scoop the quinoa into the large bowl and pour in the dressing. Toss till well-mixed.
7. Season with some black pepper to taste and it is ready to serve!

TIP!
You can replace chickpeas with shredded chicken too.

Nutrients per serving
Energy: 406.2 kcal
Protein: 17.5g
Total Fat (Saturated Fat): 8.9g (1.1g)
Carbohydrate: 65.3g
Sodium: 198.7mg
Dietary Fibre: 13.1g