About this recipe:This quinoa dish is highly influenced by the Middle-East. It's an all-in-one salad, with quinoa, chick peas, dried fruit and nuts, all infused with ground coriander, cumin and fresh mint. It's great for a light lunch on a warm, summer's day.
1 (410g) tin chick peas, rinsed and drained
60g dried cranberries
30g flaked almonds
fresh mint leaves, chopped to taste
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste
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Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl and refrigerate until cold.
Stir the chick peas, cranberries, sultanas, almonds, mint, coriander, cumin and olive oil into the quinoa. Season to taste with salt and pepper.
Spotted this on here yesterday made it this morning so easy to make. Had to use a mixed dried fruits raisins sultanas apricots cranberries and added some black olives. Love the Quinoa ordered a big bag off Amazon. Thanks Magpie for this recipe its a five star yum yum from me!!! - 17 Jun 2013