Quinoa and Chickpea Salad with Miso and Orange Dressing
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| Serves | 1 |
| Prep time | 10 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Lunch, Salad |
Ingredients
- 1 heaped tablespoon White miso
- 1/2 Orange
- 1 teaspoon Agave Syrup
- 1 teaspoon Mirin (optional)
- 1 heaped teaspoon Grated ginger
- handful Mixed salad leaves (large)
- 1/4 cup Cooked chickpeas
- 1/4 cup Cooked quinoa
- Pumpkin seeds
- Pomegranate seeds
- Black and white sesame seeds
- Flaked almonds
Directions
| In a small bowl, combine the orange juice, miso paste, mirin (if using), agave and ginger. Add a bit more water if the consistency is too thick. Leave aside to mingle while you assemble the salad. | |
| Reheat the chickpeas and cooked quinoa in a pan, on a low heat. Wash the salad leaves of your choice and arrange in a plate. Drizzle with a bit of dressing. Add the quinoa and chickpeas, pomegranate seeds. Gently heat the almond flakes in a pan, on a very low heat. Watch them carefully so they don't burn. When ready add the almonds to the salad. Drizzle a generous amount of the dressing all over the salad and enjoy. | |