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  • ½ cup quinoa
  • 400g can Wattie's Chickpeas in Springwater
  • 1 small red capsicum, deseeded and sliced
  • 1 small yellow capsicum, deseeded and sliced
  • 12 cherry tomatoes, halved
  • Handful fresh Italian parsley leaves, torn
  • ½ cup black olives (optional)
  • ¼-½ cup Eta Caramelised Onion Dressing
  • Rocket leaves
  • 50g traditional feta (optional)


  1. Rinse quinoa through a sieve with cold water. Drain. Put in a small saucepan and add 1 cup of cold water and cover. Bring to the boil. Reduce heat and simmer for 15 minutes until quinoa is tender and water has evaporated. Transfer to a mixing bowl and cool.
  2. Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional).
  3. Toss through Eta Caramelised Onion Dressing. Place rocket leaves onto a serving platter. Spoon over the prepared salad. Scatter over crumbled feta if wished just before serving.

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