Spiced Almond & Quinoa Salad
Full of textures and delicious flavours, this no-fuss nutritious salad tastes as good as it looks. Team with hummus, guacamole or baba ganoush for a healthy protein-packed meal.
- Prep time
- 8 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8.5 oz canned chickpeas
- 1 red pepper
- 1 large red onion
- 1.8 oz almonds
- 1 oz sunflower seeds
- 1 oz pumpkin seeds
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- pinch of dried red chilli flakes
- 3.5 oz quinoa
- 3.5 oz rocket
- pinch of sea salt & black pepper
- 0.5 tablespoon olive oil
Instructions
- 1
Preheat oven to 200°C / 180°C fan / 400°F
- 2
Drain the chickpeas and pat dry. Place the diced pepper and red onion at one end of a large baking tray, drizzle with olive oil and sprinkle with salt. Then add the chickpeas, almonds and seeds at the other end of the baking tray; sprinkle with cumin, paprika, chilli flakes, salt and another drizzling of olive oil. Mix well, so that the chickpeas, nuts and seeds are evenly coated. Bake in the oven for 15–20 minutes until the nuts and seeds are crunchy.
- 3
Meanwhile, cook the quinoa according to the packet instructions, adding a generous pinch of salt to the water as it cooks to give flavour. Once the quinoa is light and fluffy, remove from the heat and stir through the dressing ingredients.
- 4
Either serve the salad warm — or wait for the quinoa, veggies and seeds to reach room temperature —tossing everything together, including a handful of torn rocket, and enjoy.