Ingredients:
250g Spinach
200g Tender-stem broccoli
60g Dried cranberries
60g Flaked almonds, toasted
100g Quinoa
1 jar Chickpeas, drained
Dressing:
3 tbsp Olive oil
1 Shallot, finely diced
1 tbsp Apple cider vinegar
1 tsp Honey
1 tsp Dijon mustard
Salt & pepper to taste
Method:
- Preheat the oven to 200°C. Once heated, place the drained chickpeas on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 15 minutes.
- Cook the quinoa according to package instructions.
- Boil two saucepans of water:
- Add the quinoa to one.
- Add the broccoli to the other and boil for 3 minutes. Drain and plunge into cold water to retain its bright color and crisp texture.
- Toast the almonds: Place flaked almonds in a dry pan over high heat for 2 minutes, stirring occasionally, until golden brown. Set aside.
- Make the dressing: In a small bowl, whisk together olive oil, finely diced shallot, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the spinach, broccoli, roasted chickpeas, cooked quinoa, dried cranberries, and toasted almonds.
- Dress & serve: Drizzle over the dressing, toss everything well to combine, and serve immediately.
