Caprese quinoa salad

Caprese quinoa salad
  • Prep: 15
  • Cook: 15 mins
  • Serves: 4

Ingredients

  • 1 cup quinoa, cooked
  • 250 g cherry tomatoes, halved
  • 420 g can no-added-salt chickpeas, drained and rinsed
  • 1 cup basil leaves, torn
  • olive oil
  • 3 tbs balsamic vinegar
  • 2 tsp lemon juice
  • 1 clove garlic, crushed
  • 1 pinch salt

Method

In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine. 

Whisk together the dressing ingredients in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated.

Serve immediately or chill in the fridge for 30 - 60 minutes. 

 

Nutrition information

per serving per 100g
Energy 935 kJ 437 kJ
Protein 6.4 g 3 g
Fat, total 11.5 g 5.4 g
— saturated 1.5 g 5.4 g
Carbohydrate 19.7 g 9.2 g
— sugars 4.7 g 2.2 g
Fibre 6 g 2.8 g
Sodium 202 mg 94 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.