Ingredients
160g of white quinoa
1 can of chickpeas (796 ml)
1 can of corn (341 ml)
1 bundle of spring onions (green onions)
Celery leaves (from 1 whole bunch)
3 red bell peppers
White mushrooms, precut (optional)
Seasoning
Lemon juice (1 lemon)
2-3 tbsps of apple cider vinegar
2-3 tbsps of olive oil
Vegetable spices
Salt
Pepper
Garlic powder
You will need
Sieve
1 large bowl
Mixing spoon
Tablespoon
1 small to medium-size pot
Skillet pan (optional)
Preparation
1. Quinoa - In a pot, bring to a boil 350 ml of water. Add 160g of quinoa and let sit for a minute. Reduce heat to low setting. Cover the pot and let simmer for 15-20 minutes.
2. Chickpea – drain and rinse. Pour in large bowl.
3. Corn – drain and add to the bowl.
4. Wash and cut your red bell pepper, spring onions, and celery leaves into small pieces. Add to the bowl.
5. Quinoa – once the quinoa has cooked, add it to the bowl.
6. Mushrooms (Optional) – heat some oil in a skillet and stir in your mushrooms until slightly golden. Add pepper as you stir. Add them last to the bowl. (If you include this step, make sure not to add any more oil into your salad mix).
7. Seasoning – add the lemon juice and vinegar, mixing the salad before adding the next item. Mix in your spices, again mixing the salad after each spice. Add the oil last and mix.
8. The salad is ready, but for the best result, cover the bowl and let the salad sit in the fridge for at least an hour before consuming.
9. Enjoy!