A hearty dinner salad you can feel good about eating
by Lindsay Evans
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Not convinced that a healthy salad can really fill you up once dinner comes round? Don't be. Our latest recipe is brimming with healthy veggies (think cucumber, tomato and peppers,) and made heartier by the addition of quinoa, chickpeas and feta. So, this is a salad that we promise will not only fill you up, but will keep you full until the morning.
1 cup quinoa
1 cup heirloom tomatoes, halved or quartered
1 red pepper, diced
1/2 cucumber, diced
1 cup drained & rinsed chickpeas
3/4 cup crumbled goat cheese
2 tbsp balsamic vinegar
1 tsp Dijon
1/4 cup olive oil
1/2 tsp each sea salt & cracked black pepper
Rinse 1 cup quinoa in a fine mesh sieve under cold water for several minutes. In a medium pot, bring 2 cups of stock or water to a boil. Add quinoa, reduce heat to low and cover. Simmer for 12-15 minutes, or until liquid has been soaked in completely. Remove pot from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a large salad bowl, combine cooked quinoa, heirloom tomatoes, red pepper, cucumber, goat cheese and chickpeas.
In a small bowl whisk together balsamic, Dijon, olive oil and sea salt until emulsified. Drizzle over salad and toss gently to combine. Serve immediately.