Just when you thought it was over; I go and give you another salad recipe. This is the salad, I'm most likely to take to college, as it's super tasty and good for you, and a more interesting than a sandwich, and cheaper than the canteen. Plus, its super easy to pack in a box, and its not too smelly for the train, which is my most common lunch place, since we hardly ever get a break.I know salads are a summer thing, but since this one is colourful and filling, I can eat it any time of the year. I promise comfort food, and more Christmas recipes will be coming soon, as well as party foods. Plus, the carrots and chickpeas can be served warm, and are lightly spiced, so are more suited to this time of year. Not to mention, that the other side of the world is in spring at the moment (I'm obviously thinking of them in this post).
This is super easy to make on Sunday nigh,t and it'll last for the whole week. Have a couple variations each day to prevent yourself getting bored. Toss with rocket or spinach to bulk the quinoa out. Or try this recipe, if you just have the quinoa left.Since my sister was eating this, I didn't add harrissa to the chickpeas and carrots, but if you like a little bit of heat, add about 1 1/2 tbsp once the chickpea have been added.I used a mixture of red, white, and black quinoa, just because it looks pretty, but a don't think it has any more health benefits, so feel free to use ordinary quinoa.
2 tsp cumin powder
Salt and pepper
375g Quinoa (with leftovers)
1. Preheat the oven to 180c
2. Chop the carrots into even sized pieces, toss in cumin powder and olive oil. Pop in the oven until the carrots are cooked.
3. Meanwhile cook the quinoa
4. Once cooked drain the quinoa, toss in a lemon vinaigrette( lemon zest & juice, mustard, olive oil and seasoning, to taste)
5. When the carrots are almost tender, toss in the chickpeas until warm, coat in Harissa paste and more cumin if needed
6. To serve plate the quinoa, top with the carrots and chickpea, crumble over the feta and sprinkle the coriander on top.