"This is a staple in my house, can be made in advance and rocks the lunch box for all the family members. It's a BBQ BYO must and perfect for summer!" - Osteo Kate
Quinoa and Grape Salad
190g red quinoa, rinsed
1 tbsp olive oil
¼ tsp ground cinnamon
1 x 400g tin chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
Half a small red onion, diced
1 long green chilli, seeded and very finely diced
Large handful of mint, finely chopped, plus extra leaves to garnish
300g black or red seedless grapes, halved or left whole
130g dried cranberries (or sultanas)
160g almonds, toasted and coarsely chopped
1 tbsp extra virgin olive oil
Finely grated zest and juice of 1 lemon
Handful of baby spinach leaves
2 Meanwhile, heat the oil in a large non-stick fry pan over medium heat. Add the cinnamon and stir for 10 seconds. Add the chickpeas, season to taste and stir to coat, then cook for 6-8 minutes, stirring occassionally, until the chickpeas are golden brown and a little crisp - take care as they spit a little in the oil. Remove from the heat and set aside to cool.
3 Combine the cooled quinoa and chickpeas in a large bowl, then add the onion, chilli, mint, grapes, cranberries and almonds and stir through.
4 In a small bowl whisk together the EVOO and lemon zest and add lemon juice to taste. Season with salt, then pour over the salad and toss to coat.
5 Season and serve with baby spinach and extra mint leaves to scatter on top.
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