Caprese Quinoa Salad
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
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
Variations
Use 1/2 tbs dried basil and tinned cherry tomatoes if you don't have access to fresh ingredients.
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.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
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 |
| Sodium | 202 mg | 94 mg |
| Fibre | 6 g | 2.8 g |