Fun fact: Quinoa is botanically more closely related to spinach than to rice and wheat.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Fun fact: Quinoa is botanically more closely related to spinach than to rice and wheat.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Salad
Chickpeas
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
2 Roast nuts
Meanwhile, chop the almonds. Toast the hazelnuts and almonds in a hot, dry pan for 2 min or until starting to brown. Set aside.
3 Prep and fry broccoli
Rinse the broccoli and separate it into florets. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the broccoli and fry for 2 min.
4 Add chickpeas
Add the drained chickpeas and chopped garlic and cook for 2 min further. Season with salt. Keep warm.
5 Combine
Add the cooked quinoa to the fried broccoli and chickpeas along with the toasted nuts. Mix well. Chop the parsley.
6 Prep dressing and serve
Peel and mince the shallots. Add the apple cider vinegar, maple syrup, salt, pepper, olive oil and shallots to a bowl and mix well. Toss the salad in the dressing and garnish with the chopped parsley. Finish with a squeeze of lemon juice.