Mediterranean Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable stock
• 1 medium sweet potato, diced
• 1 cup broccoli florets
• 1 can (400g) chickpeas, rinsed and drained
• 2 tbsp. olive oil
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and fresh black pepper ground to taste
• 1/2 avocado, diced (for serving)
• A few raspberries and blackberries (for serving, optional)

Preparation steps

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until all the liquid is absorbed. Leave to rest for 5 minutes, then fluff with a fork.
2. Roast the vegetables: Preheat the oven to 200°C (400°F). On a baking sheet, mix the diced sweet potato, broccoli florets and chickpeas with 1 tablespoon of olive oil, salt and pepper. Spread in a single layer and roast for 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and lightly browned.
3. Make the dressing: In a small bowl, whisk together the lemon juice, remaining tablespoon olive oil, salt, and pepper.
4. Assemble the salad: In a large salad bowl, combine the cooked quinoa, roasted vegetables and chickpeas, cucumber, cherry tomatoes, red onion and fresh parsley. Pour in the vinaigrette and mix gently.
5. Serve: Serve the salad warm or cold, garnished with diced avocado, raspberries and blackberries if desired.