Broccoli Pesto Quinoa Salad

This quinoa salad makes a healthy meat-free meal or accompaniment to grilled fillet of fish, pork, beef or chicken breast.

Ingredients:

1 can chickpeas, drained

1 tablespoon olive oil

Coarse salt

1 head of broccoli, cut into florets

370g cooked quinoa

200g chopped kale

Juice of 1/2 lemon

1 teaspoon olive oil

3 red radishes, thinly sliced

1 avocado, cubed

10g mixed fresh herbs as desired

Sea salt and freshly ground black pepper

2 tablespoons basil or rocket pesto

Serves: 4

Prep Time: 15 Mins

Cooking Time: 20 Mins

Method:

Preheat the oven to 200C/180C fan oven/Gas mark 6.
Drain and rinse the chickpeas.
Spread the chickpeas on thick kitchen towel and gently pat them until completely dry.
Place the chickpeas on a baking tray and toss them with a drizzle of olive oil and sprinkle of course salt. Spread evenly on the baking sheet and place in the oven for 20 minutes or until crispy. Remove from the oven and set aside.
Whilst the chickpeas are roasting, boil a pot of water and cook the broccoli for only 2 minutes. Remove from the heat and add to a bowl of iced water. Drain and set aside.
Prepare the quinoa as per pack instructions
Place the kale into a large bowl and drizzle with olive oil, pesto, pepper and lemon juice.
Portion into serving bowls the quinoa, kale leaves, broccoli, radish, avocado, and herbs.
Add the roasted chickpeas and serve.