What to add to your trolley:
- 1 cup Quinoa (cooked)
- 1 cup Chickpeas (raw, cooked until tender*) or ready to use store bought Chickpeas
- 1 cup roasted Butternut cubes
- ½ cup Romanita Tomatoes, halved
- ½ Cucumber, diced
- ¼ Red onion, thinly sliced
- ½ Avocado, sliced
- 2 tbsp Pumpkin seeds
- 2 tbsp Feta (optional)
- Fresh Parsley for garnish
For the Dressing:
- 3 tbsp Extra virgin Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 clove Garlic, minced
- Salt & Pepper to taste
How to prepare the deliciousness:
1. *Cook the Chickpeas:
Rinse raw chickpeas and soak them overnight in water. Drain, cover with fresh water, and cook until tender (about 45 – 60 minutes). Drain and set aside.
2. Cook the Quinoa:
Rinse ½ cup Quinoa under cold running water. Place quinoa, slat and 1 cup of water/stock in a pot. Bring to a gentle boil. Reduce heat to low, cover with a lid and simmer for 15 min (until water is absorbed). Remove from heat, keep covered for 5 more minutes. Use a fork to fluff the grains.
3. Prepare the veggies:
Roast the butternut with olive oil, salt, and pepper until golden.
4. Assemble:
In a large bowl or platter, layer quinoa, cooked chickpeas, roasted butternut, tomatoes, cucumber, onion, and avocado.
5. Dress & Top:
Whisk together the dressing ingredients, drizzle over the salad, and sprinkle with pumpkin seeds, feta, and fresh parsley.
A colourful, protein-packed bowl brimming with Cyrus farm-fresh grains, legumes, and heart-smart goodness.
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