You simply cannot go wrong with this type of meal – whether it’s something for a family dinner, or to offer and impress guests. Have as a main or a side dish, this easy, throw-it-all-together method means you can make ahead and serve later. For us, this type of dinner works well when we’re in and out ferrying kids around, as people can tuck in whenever they’re ready. It’s also protein and flavour packed, with a healthy portion of fibre and natural, starchy carbohydrates.
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| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
people
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Ingredients
- 1 cup uncooked quinoa cooked as per instructions
- 2 cups chickpeas
- 1 cup peas fresh, or frozen and thawed
- 2 carrots scrubbed and grated
- 1 courgette grated
- 1 cup fresh spinach chopped
- 1/2 red onion finely chopped
- 1 red pepper chopped into small chunks
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tbsp ground turmeric
- 1 tbsp olive oil
- 2-3 tbsp dried cranberries/raisins (optional)
- 1 cup cashews
- 1 tbsp maple syrup
- 1 tsp Cayenne
- 3 tbsp fresh coriander chopped
Ingredients
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Instructions
- Mix together the cooked quinoa, chickpeas, peas, carrots, courgette, spinach, onion, pepper, ginger, spices and oil in a large serving dish.
- In frying pan, dry fry the cashews until lightly browned.
- Remove from the heat, stir in the maple and cayenne.
- Scatter the cashews and coriander on top of the salad.
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