A healthy but absolutely delicious lunch or dinner side dish which is packed with fresh veg and herbs.
Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup). Cook using the QUICK /FAST COOK or WHITE RICE function. Press START then once finished cooking set aside to cool.
In a large bowl, combine the cooled quinoa, roasted tomatoes, arugula, cucumbers, herbs, olives, onion, and pine nuts.
Stir gently to combine, then drizzle with the dressing and stir again.
Add salt, pepper, chilli flakes if using, and stir again.
Top with the roasted chickpeas and serve.
Add any extra salt, pepper or lemon juice to taste.
Ingredients
Directions
Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup). Cook using the QUICK /FAST COOK or WHITE RICE function. Press START then once finished cooking set aside to cool.
In a large bowl, combine the cooled quinoa, roasted tomatoes, arugula, cucumbers, herbs, olives, onion, and pine nuts.
Stir gently to combine, then drizzle with the dressing and stir again.
Add salt, pepper, chilli flakes if using, and stir again.
Top with the roasted chickpeas and serve.
Add any extra salt, pepper or lemon juice to taste.

The quinoa and roasted tomatoes and chickpeas can be made up to 3 days in advance and stored in the fridge until ready to use. For intense colour use 3 colour quinoa but remember to use slightly more water – 1:1.25 ratio would be ideal
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