Rain­bow power salad

serves 4| prep 20 mins | cook­ing 15 mins

taste.com.au - - EAT REAL -

400g can chick­peas, rinsed, drained 70g ( 13 ⁄ cup) tri-colour quinoa, rinsed, drained 60g ( 13 ⁄ cup) cracked freekeh 350g broc­coli, trimmed, cut into flo­rets 145g (1 cup) frozen shelled edamame 200g tomato medley mix, halved 4 radishes, thinly sliced 12 ⁄ cup fresh mint leaves, plus ex­tra, to serve 2 tbs pepi­tas 1 tbs ap­ple cider vine­gar 1 tbs ex­tra vir­gin olive oil 1 tsp pure maple syrup 70g ( 12 ⁄ cup) blue­ber­ries

1 Pre­heat oven to 200°C/180°C fan forced. Grease a bak­ing tray and line with bak­ing pa­per. Spread chick­peas over pre­pared tray. Spray lightly with oil. Bake for 15 min­utes or un­til golden and crisp. 2 Mean­while, cook the quinoa and freekeh in a large saucepan of boil­ing wa­ter for 12 min­utes or un­til just ten­der. Drain. Re­fresh un­der cold run­ning wa­ter. Drain well. 3 Place broc­coli and edamame in a steamer over a saucepan of sim­mer­ing wa­ter. Cover and steam for 2-3 min­utes or un­til just ten­der. Drain. Re­fresh un­der cold run­ning wa­ter. Drain well. 4 Com­bine the cooked grains, broc­coli, edamame, tomato, radish, mint and pepi­tas in a large bowl. Sea­son. Whisk to­gether the vine­gar, oil and maple syrup in a small bowl. Add the dress­ing to the salad and gen­tly toss to com­bine. Top with roasted chick­peas, blue­ber­ries and ex­tra mint leaves just be­fore serv­ing. PER SERVE • 16g pro­tein • 11g fat (2g sat­u­rated fat) • 38g carb • 14g di­etary fi­bre • 344 Cals (1438kj)

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