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Mediterranean spring power salad

Prep

15 MIN

Total

15 MIN

Servings

6 Servings

Mediterranean spring power salad

Ingredients

  • 1/2

    cup

    Quinoa

  • 400

    g

    Can Wattie's chickpeas in springwater

  • 1

    Small red capsicum, deseeded and sliced

  • 1

    Small yellow capsicum, deseeded and sliced

  • 12

    Cherry tomatoes, halved

  • -

    Handful fresh Italian parsley leaves, torn

  • 1/2

    cup

    Black olives (optional)

  • 1/4-1/2

    cup

    Eta caramelised onion dressing

  • -

    Rocket leaves

  • 50

    g

    Traditional feta (optional)

Instructions

  1. Step 1

    Rinse quinoa through a sieve with cold water. Drain. Put in a small saucepan and add 1 cup of cold water and cover. Bring to the boil. Reduce heat and simmer for 15 minutes until quinoa is tender and water has evaporated. Transfer to a mixing bowl and cool.

  2. Step 2

    Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional).

  3. Step 3

    Toss through Eta Caramelised Onion Dressing. Place rocket leaves onto a serving platter. Spoon over the prepared salad. Scatter over crumbled feta if wished just before serving.

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