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Mediterranean Spring Power Salad

This salad is packed full of quinoa and chickpeas, as well as other Mediterranean flavours. Paired to perfection with Eta’s Caramelised Onion Dressing. This is a must try this summer!

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Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves:
4-6

Ingredients

1/2 cup quinoa
400g can Wattie's Chickpeas in Springwater
1 small red capsicum, deseeded and sliced
1 small yellow capsicum, deseeded and sliced
12 cherry tomatoes, halved
Handful fresh Italian parsley leaves, torn
1/2 cup black olives (optional)
1/4-1/2 cup Eta Caramelised Onion Dressing
Rocket leaves
50g traditional feta (optional)
Mediterranean Spring Power Salad

Method

  • Rinse quinoa through a sieve with cold water. Drain. Put in a small saucepan and add 1 cup of cold water and cover. Bring to the boil. Reduce heat and simmer for 15 minutes until quinoa is tender and water has evaporated. Transfer to a mixing bowl and cool.
  • Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional).
  • Toss through Eta Caramelised Onion Dressing. Place rocket leaves onto a serving platter. Spoon over the prepared salad. Scatter over crumbled feta if wished just before serving.
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    The materials published on this website are of a general nature and have been provided for informational purposes only. Always consult your medical practitioner or a qualified health provider for any further advice in relation to the topics discussed.