As the days are getting darker, our lunchtime cravings are shifting towards a vibrant meal to brighten up the afternoons. We wanted something fresh and flavoursome this week, that was going to use all the fresh produce hanging around our kitchen, but would still keep us full and see us through the afternoon.
This vibrant quinoa salad ticked all our boxes, with a rainbow variety of colour and great fresh taste with the fresh herbs and flavoursome spices. Our new lunchtime favourite, we decided to share the recipe with you!
50g dried cranberries
1 can chickpeas
20g fresh coriander
30g fresh parsley
1tsp garlic powder
1tbsp ground/grated ginger
100g green peas
1 red bell pepper
½ red onion
1tbsp maple syrup
1/4tsp cayenne pepper
1/4tsp ground turmeric
1tbsp sesame oil
50g raw cashews
400ml cup Water
Pour your quinoa into a pan over a medium heat and add water. Heat until quinoa has absorbed the water and is fluffy and cooked through.
Scoop your quinoa into a large serving bowl.
Next toss in chickpeas, green peas, chopped red pepper and mix into the quinoa.
Pour in sesame oil, followed by ginger, turmeric, garlic powder and salt and pepper. Toss to mix into the salad.
Next, peel and then grate your carrot into the bowl and add dried cranberries.
Finely chop your red onion, fresh coriander and parsley and mix them into the salad.
In a dry pan over a medium heat, add your cashews to toast them. Once they start to brown on each side, turn off the heat.
Immediately add maple syrup, cayenne and salt and stir the cashews the coat them.
Toss them into the salad and serve with a fresh sprig of parsley.