Quinoa Salad with Chickpeas and Almonds

Presented by

Ricardo

Preparation

15 Mins

Cooking time

12 Mins

Serving

Vegetarian

Egg-Free

Gluten-free

Dairy-Free

Ingredients

1 cup (180 g) quinoa, rinsed and drained
1/2 cup (85 g) raw almonds, coarsely chopped
3 tbsp (45 ml) olive oil
1 can (14 oz/398 ml) chickpeas, rinsed and drained
1/2 tsp smoked paprika
1 fennel bulb, thinly sliced on a mandoline
3 cups (75 g) arugula
1 recipe creamy green goddess dressing
basil leaves, for serving
mint leaves, for serving

Preparation

In a pot of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and quickly rinse under very cold running water. Drain well.
Meanwhile, in a large non-stick skillet over medium-high heat, lightly toast the almonds in the oil. Add the chickpeas and cook just until golden and crispy, about 5 minutes, stirring occasionally. Add the smoked paprika. Season with salt and pepper. Cook for 1 minute while stirring. Remove from the heat.
In a large bowl, combine the quinoa, fennel and arugula with ¾ cup (180 ml) of the green goddess dressing. Adjust the seasoning.
Divide the salad among four shallow bowls. Garnish with the chickpea mixture. Sprinkle with small basil and mint leaves. Top each bowl with a spoonful of the remaining dressing.

Note From RICARDO
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