Garden Quinoa Lemon Curry Salad

Garden Quinoa Lemon garlic Curry Salad 

chickpeas and quinoa are full of protein and iron this salad is perfect for vegetairains   

Prepare quinoa and cool

Bring 1 cup of quinoa to a boil add ½ cups of quinoa, boil on low heat for 8 minutes. Fluff with a fork and cool in the fridge. 

Garden veggies

dice  1 cucumber into a small dice

¼ cup of chopped green onion

2 carrots grated 

1 cup of =diced dried apricots

1 zucchini grated

1 cup of diced red pepper

1 /2 cup of sunflower seeds 

Roast 2 cups of chickpeas in the oven with a little olive oil, salt pepper and curry powder for 10 minute on a baking tray cool before tossing into salad

Dressing in a jar measure

1/4 cup of honey

1 tsp of ginger zest

1 tsp of garlic zest

1 tsp of sea salt 

1 tsp of black pepper 

1/4 tsp of curry powder 

1 tbsp of grainy mustard 

1½ cup of olive oil

1 tsp of pepper

1/4 lemon juice

Place lid on jar and shake

Toss all together quinoa, chickpeas  vegetables and dressing together, adjust seasoning with salt and pepper and enjoy!

Top with some crumbled goat cheese if you like? 

Recipe by Chef Andrea Hoblak The KinderGarden Chef