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Mediterranean Quinoa & Chickpeas


85g quinoa
210ml water
125 tinned chickpeas, drained & rinsed
45g sweetcorn
1 tomato, chopped
1 tbsp lime juice
2 tsp olive oil
Half tsp cumin
Salt & pepper to taste

What to do:

Place the quinoa in a fine-mesh sieve and rinse under cold, running water until the water no longer foams.

Bring the quinoa, salt and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender which should take about 20 minutes.

Stir in the chickpeas, sweetcorn, chopped tomato, lime juice and olive oil. Season with cumin, salt and pepper.