Mediterranean Spring Power Salad
| Serves 4-6
|| Prep Time 15 minutes
|| Cook Time 15 minutes
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
50g traditional feta (optional)
- 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.
- Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional).
- 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.