Yesterday I just fancied something simple, and I had some chickpeas left over from my dinner a few days ago, so I came up with this! It was supposed to just be a random dinner, that I wasn’t intending to put on my blog, but it tasted so lovely, and it looked so nice and colourful that I changed my mind! It’s definitely a meal that anyone can do at home, and it’s really full of goodness, as quinoa is a superfood (apparently it has more protein than beef? Correct me if I’m wrong on that…) so I’d recommend giving this a try if you’re a bit freaked out by the thought of cooking anything fancy – this is so easy and tastes really brilliant. It’s also probably the last healthy thing I’m going to post in a while; now that I’m settled in and have my internet back, I’m probably going to be baking a lot more, so I hope you’re looking forward to that, and enjoy my last installment of nourishment :)
P.S. Wish me luck please! I’m giving blood in about 3 hours and I’m really scared, it’s the first time I will have done it on my own!
Update: Couldn’t donate because my iron levels were just under what they needed (forgot to take my damn multivitamin), which is really gutting, but my friend’s agreed to give blood in my place, and hopefully they’ll let me try again soon.
50g of quinoa
100g of chickpeas
Half a courgette
Half a pepper
2 cherry tomatoes
Half an onion
A sprinkling of fresh mint and basil
Olive oil and lemon juice to dress
- Cook the quinoa in boiling water for 20 minutes. Meanwhile, fry the onions in a little oil, then once they’ve gone a little golden, add in the courgettes, peppers and tomatoes.
- Once they’re all nicely golden, add in the chickpeas, herbs and a little salt. When the quinoa’s cooked, add it to the pan with the other ingredients, mix them up and pour over the oil and lemon juice.
- Serve with veggie sausages or a veggie burger.
I’ve entered this salad into a January salad challenge here; if you fancy entering yourself then follow the link :)