![Garlic & Parmesan Quinoa Salad](http://www.thehomesteadpantrybox.com.au/cdn/shop/articles/Screen_Shot_2024-03-04_at_12.09.41_pm_{width}x.png?v=1709514615)
Garlic & Parmesan Quinoa Salad
Ingredients
- 1/3 cup Garlic & Parmesan dressing
- 1/2 head iceberg lettuce, chopped
- 4 cups (60g) spinach, chopped
- 3/4 cup quinoa, cooked
- 50g finely grated Parmesan
- 1 can of chickpeas, drained
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp olive oil
- 1 lemon to serve
Instructions
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Roast Chickpea Croutons: Preheat oven to 220c / 200c fan. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto a lined baking tray. Drizzle on the olive oil and roll around to coat.
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Sprinkle on the garlic powder and salt. Toss to coat. Roast for 20 minutes, then gently roll the chickpeas around on the baking tray & roast for another 5 mins until crispy. Remove from the oven and leave to cool.
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While the chickpeas are roasting, rinse and cook ¾ cup of quinoa as per packet instructions. A good rule of thumb is a 2:1 ratio – 1.5 cups of water per ¾ cup of quinoa. See hints and tips for a cooking guide. Once cooked, spread onto a plate to cool before adding it to the salad.
Tip – prep the quinoa ahead of time for easy salad assembly.
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Prepare the Lettuce: Wash and dry both the iceberg and spinach. Roughly chop both into bite-size pieces. Place into a large bowl.
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Finely grate Parmesan and add to the bowl
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Add the cooled quinoa, half the crunchy chickpeas, and garlic and Parmesan dressing. Toss to coat everything evenly. Top with an extra grating of Parmesan, the rest of the chickpeas, and season with salt & pepper. Serve with lemon wedges on the side.