Garlic & Parmesan Quinoa Salad

This is a simple salad that packs lots of flavour! A different version of a Caesar salad, with crunchy roasted chickpea croutons. A delicious side salad for any occasion.

Serves 4

Effort: Easy

Preparation time: 30 mins

Cooking time: 25 mins

Gluten-free

Ingredients

• 1/3 cup Garlic & Parmesan dressing

• 1/2 head iceberg lettuce, chopped

• 4 cups (60g) spinach, chopped

• 3/4 cup quinoa, cooked

• 50g finely grated Parmesan

• 1 can of chickpeas, drained

• 1 tsp garlic powder

• 1/2 tsp salt

• 1 tsp olive oil

• 1 lemon to serve

Instructions

1. Roast Chickpea Croutons: Preheat oven to 220c / 200c fan. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto a lined baking tray. Drizzle on the olive oil and roll around to coat.

2. Sprinkle on the garlic powder and salt. Toss to coat. Roast for 20 minutes, then gently roll the chickpeas around on the baking tray & roast for another 5 mins until crispy. Remove from the oven and leave to cool.

3. While the chickpeas are roasting, rinse and cook ¾ cup of quinoa as per packet instructions. A good rule of thumb is a 2:1 ratio – 1.5 cups of water per ¾ cup of quinoa. See hints and tips for a cooking guide. Once cooked, spread onto a plate to cool before adding it to the salad.

   Tip – prep the quinoa ahead of time for easy salad assembly.

4. Prepare the Lettuce: Wash and dry both the iceberg and spinach. Roughly chop both into bite-size pieces. Place into a large bowl.

5. Finely grate Parmesan and add to the bowl.

6. Add the cooled quinoa, half the crunchy chickpeas, and garlic and Parmesan dressing. Toss to coat everything evenly. Top with an extra grating of Parmesan, the rest of the chickpeas, and season with salt & pepper. Serve with lemon wedges on the side.

Hints & Tips

Cooking Quinoa - Quinoa can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring 1.5 cups of water to the boil for 3/4 cup of grain, cover, simmer, and cook for approximately 15 minutes or until the germ separates from the seed. Turn off the heat and leave covered for 5 mins before fluffing up with a fork.

Easy Swaps - Combining both iceberg lettuce and spinach provides a crunchy texture and a nice contrast of colours. You can choose any lettuce variety that suits your preference, such as cos, romaine, oakleaf, or even a mixed salad bag.

Feel free to substitute quinoa with couscous or brown rice for a versatile option.

Serving Suggestion - A great side salad to serve on any occasion. It could be turned into a main meal/lunch idea with the addition of grilled chicken.

Storage - Store in the fridge for 2 days. Not suitable for freezing.