Ingredients
100 grams tricolored quinoa
150 grams water
80 grams chopped almonds
2 carrots, finely chopped or grated
75 grams arugula
75 grams spinach
40 grams dates, chopped
250 grams purple cabbage
A handful of strawberries
1 can of chickpeas
Marinade for the roasted chickpeas:
2 tablespoons sunflower oil
1 teaspoon sea salt
1 tablespoon cumin
Dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon maple syrup
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fine sea salt
Method
Preheat oven to 400F. Drain the chickpeas and dry them really well. Season with cumin, salt and a olive oil. Roast the chickpeas in the oven for 20-25 minutes until they are golden crispy. Remove from the oven and let cool.
Meanwhile, combine the quinoa and water and bring to a boil, then reduce the heat and simmer for 15 minutes. Fluff with a spoon and let cool.
Prepare the dressing in a mixing bowl by whisking all ingredients together.
In a large salad bowl, combine quinoa and all salad ingredients, add the roasted cooled chickpeas and pour the dressing over and toss to combine.
Decorate with the strawberries.
Enjoy!
