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Smoked Quinoa, Chickpea & Greens Salad

Smoked Quinoa, Chickpea & Greens Salad

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Smoked Quinoa, Chickpea & Greens Salad
Chickpeas Lunch Quick & Easy Quinoa Salads Smoked Quinoa Summer Vegan Vegetarian

by Hermione Blackshaw

This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds.

This lovely recipe comes from Hermione, of Grow, Gather and Feast, who lives in the Scottish Borders with her husband and three small children. She writes a weekly newsletter from her Scottish garden with seasonal, plant-based recipes to inspire what to cook and grow throughout the year.

Hermione and her family moved to the Scottish Borders three years ago because they fell in love with the garden. She can usually be found outside with her little ones in tow, sowing seeds, weeding and watering the garden.

Serves 4

Ingredients

  • 200g Smoked Quinoa(or plain Quinoa)
  • 500ml Vegetable Stock
  • 200g Greens, torn into roughly 1 inch pieces (I used purple sprouting broccoli leaves but other summer cabbage leaves or kale would be great).
  • 250g Cooked Chickpeas
  • 3tbsp Coriander Pesto, (see recipe below) or shop bought pesto
  • 3 Spring Onions, finely chopped
  • 150g Fresh Peas
  • 1tbsp Tahini
  • 1 tbsp Oat Yoghurt
  • Handful of Hazelnuts and Sunflower Seeds
Coriander, Mint and Chilli Pesto
  • 25g Peanuts
  • 10g Fresh Mint
  • 25g Fresh Coriander
  • 1 Red Chilli
  • 50ml Extra Virgin Olive Oil
  • 1 Lemon, juice
  • Salt, to taste

Method

For the Salad
  1. Place the quinoa and stock into a large pan and simmer for 15 minutes.
  2. Turn off the heat and add the chickpeas and greens to the top of the pan, place a lid on the pan and let it steam for 5 minutes. The quinoa should be perfectly cooked by this point and the greens wilted.
  3. Stir through the coriander pesto and peas. Leave for another 5 minutes to let the peas “cook” in the residual heat.
  4. Place into bowls, drizzle with tahini, dots of yoghurt and sprinkle with hazelnuts and sunflower seeds.
For the Pesto
  1. Either place all of the ingredients into a food processor and blitz until everything is finely chopped.
  2. Or using a pestle and mortar, add the peanuts and crush until fine, then add the herbs and chilli and continue to grind until everything is finely minced. Slowly add the oil and lime juice and gently mix until the pesto comes together. Season to taste.


Hermione Blackshaw
Hermione Blackshaw

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