Chickpea, Quinoa, and Broccoli Salad with Romesco Sauce
The star of this salad is the smoky and nutty romesco sauce, made with roasted red peppers and almonds. With fibre-rich chickpeas, quinoa, and crisp b...roccoli, this salad is as nourishing as it is delicious. Perfect as a standalone plant-based meal or paired with a protein like grilled fish, chicken, or tofu for added protein, this dish is versatile enough for a quick lunch, meal prep, or a colorful addition to your dinner table. (If raw onion isn’t your thing, let the salad sit in the fridge for a while - it will mellow out as they absorb the dressing!) Read more

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NUTRITION PER SERVING (Read more)
Notes
We used a pouch of pre-cooked quinoa to make this salad. If you want to cook your own cover with 1.5 times the dry weight of quinoa with water. Add a pinch of salt, bring to a simmer, cover and cook for about 10 minutes until the water has been absorbed. Then turn off the heat and allow to steam in the residual heat for about 10 minutes, until tender and fluffy. The dry grains double in weight when cooked, so to get 250g cooked quinoa, cook 125g dry.
We used a bag of pre-roasted almonds to make this sauce. If you can't find any, roast on a baking tray in an oven pre-heated to 160°C/140°C fan for about 15 minutes, until darkened and fragrant. Allow to cool before using.

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