AuthorHungry PandaCategoryVegDifficultyBeginner 1 cup uncooked quinoa (equals 3 cups cooked)
3 cups cherry tomatoes (roasted with some extra virgin olive oil and salt and pepper)
2 cups arugula
1 cup cucumbers, sliced or chopped (take the skin off if you prefer)
1 cup mixed basil & mint
¾ cup black olives, pitted and sliced
½ cup diced red onion
⅓ cup toasted pine nuts
½ tsp sea salt
freshly ground black pepper
2 pinches chilli flakes (optional)
1 cup roasted chickpeas
'Italian' Dressing (see below), plus 2 additional garlic cloves, grated/crushed
Italian Dressing
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp finely chopped fresh parsley
1 tsp honey (or maple syrup to make it vegan)
1 tsp dried oregano
1 garlic clove, grated
½ tsp Dijon mustard
½ tsp thyme
¼ tsp sea salt
freshly ground black pepper
HOW TO MAKE
1
Put 1 cup of quinoa into your rice cooker inner bowl and add 1 cup of water (measured in the rice cooker measuring cup).
2
Cook using the QUICK COOK or WHITE RICE or LONG GRAIN function. Press START then once
finished cooking set aside to cool.
3
In a large bowl, combine the cooled quinoa, roasted tomatoes, arugula, cucumbers, herbs, olives, onion, and pine nuts.
4
Stir gently to combine, then drizzle with the Italian dressing and stir again.
5
Add salt, pepper, chilli flakes if using, and stir again.
6
Top with the roasted chickpeas and serve.
7
Add any extra salt, pepper or lemon juice to taste.
Ingredients
1 cup uncooked quinoa (equals 3 cups cooked)
3 cups cherry tomatoes (roasted with some extra virgin olive oil and salt and pepper)
2 cups arugula
1 cup cucumbers, sliced or chopped (take the skin off if you prefer)
1 cup mixed basil & mint
¾ cup black olives, pitted and sliced
½ cup diced red onion
⅓ cup toasted pine nuts
½ tsp sea salt
freshly ground black pepper
2 pinches chilli flakes (optional)
1 cup roasted chickpeas
'Italian' Dressing (see below), plus 2 additional garlic cloves, grated/crushed
Italian Dressing
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp finely chopped fresh parsley
1 tsp honey (or maple syrup to make it vegan)
1 tsp dried oregano
1 garlic clove, grated
½ tsp Dijon mustard
½ tsp thyme
¼ tsp sea salt
freshly ground black pepper