Plus a week of easy & healthy dinners planned for you | Protein-packed quinoa Caesar bowl, the perfect stir-fry, smoky black bean stew & more |
Full of textures and delicious flavours, this no-fuss nutritious salad tastes as good as it looks. Team with hummus, guacamole or baba ganoush for a healthy protein-packed meal. |
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FOR THE SALAD 1 x 14 oz can garbanzo beans (or butter beans), drained 1 red bell pepper, diced 1 small red onion, peeled & sliced 1.8 oz almonds 1.1 oz sunflower seeds 1.1 oz pumpkin seeds 1 teaspoon paprika 1 teaspoon ground cumin pinch of dried red chili flakes 3.5 oz quinoa 3.5 oz arugula pinch of sea salt & black pepper drizzle of olive oil FOR THE DRESSING 2 tablespoons olive oil 1 tablespoon balsamic vinegar ½ lemon, juiced ½ teaspoon maple syrup pinch of sea salt |
| STEP 1 Preheat oven to 400°F. STEP 2 Drain the garbanzo beans and pat dry. Place the diced bell pepper and red onion at one end of a large baking tray, drizzle with olive oil and sprinkle with salt. Then add the garbanzo beans, almonds and seeds at the other end of the baking tray; sprinkle with cumin, paprika, chili flakes, salt and another drizzling of olive oil. Mix well, so that the garbanzo beans, nuts and seeds are evenly coated. Bake in the oven for 15–20 minutes until the nuts and seeds are crunchy. STEP 3 Meanwhile, cook the quinoa according to the packet instructions, adding a generous pinch of salt to the water as it cooks to give flavour. Once the quinoa is light and fluffy, remove from the heat and stir through the dressing ingredients. STEP 4 Either serve the salad warm — or wait for the quinoa, veggies and seeds to reach room temperature — tossing everything together, including a handful of torn arugula, and enjoy. |
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