Quinoa and Chickpea Salad with Olives and Basil

Recipe card

Ingredients

• 170g quinoa
• 480ml water
• Salt
• 1 x 400g tin chickpeas, drained and rinsed (about 240g drained)
• 150g cherry or grape tomatoes, halved
• 2 spring onions, finely chopped
• 1/2 medium cucumber, peeled and chopped
• 35g pitted black olives (brine-cured)
• 2 tbsp pine nuts
• 5g small fresh basil leaves (about a small handful)
• 1 medium shallot, roughly chopped
• 1 garlic clove, roughly chopped
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 60ml olive oil
• Freshly ground black pepper

Method

1. Rinse the quinoa in a fine sieve under cold running water for about 30 seconds and drain. Bring the water to the boil in a large saucepan, add the quinoa and 1/2 tsp salt, return to the boil, then cover, reduce the heat to low and simmer for 15-20 minutes until the water is absorbed and the grains look translucent with a visible curled germ.
2. Spread the quinoa over a large tray, fluff with a fork and leave for 10-15 minutes until cool.
3. Meanwhile, toast the pine nuts in a dry frying pan over a medium heat for 2-3 minutes, shaking the pan, until patchy golden. Tip on to a plate.
4. Put the shallot, garlic, mustard, vinegar, olive oil, 1/4 tsp salt and a good grind of pepper in a small blender or jug and blend with a stick blender until smooth and emulsified.
5. Transfer the quinoa to a large bowl and add the chickpeas, tomatoes, spring onions, cucumber, olives, pine nuts and basil. Pour over the dressing, toss gently, taste for seasoning and serve.

Allergens

Storage

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