Broccoli Chickpea and Quinoa salad

with Hazelnuts and Almonds
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
Broccoli Chickpea and Quinoa salad with Hazelnuts and Almonds
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

Cook quinoa

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.
Roast nuts

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.
Prep and fry broccoli

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.
Add chickpeas

4 Add chickpeas

Add the drained chickpeas and chopped garlic and cook for 2 min further. Season with salt. Keep warm.
Combine

5 Combine

Add the cooked quinoa to the fried broccoli and chickpeas along with the toasted nuts. Mix well. Chop the parsley.
Prep dressing and serve

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·