Crispy Quinoa and Blackberry Brain Health Salad
, Serves 3
A salad of oven-crisped chickpeas, broccoli and quinoa with fresh greens, blackberries and a mustard-lemon dressing.
| prepPreheat oven to 400°F / 200°C fan-forced | |||||
| prepLine 2 trays with parchment paper | |||||
| 250 g cooked chickpeas | Dry chickpeas, coat with oil & spices | Roast chickpeas 400°F / 200°C, 10 min | Toss broccoli, add to tray, roast 20 min | Add roasted trays to salad | Drizzle dressing, toss, adjust salt |
| 1/2 tbsp olive oil (for the chickpeas) | |||||
| 1 tsp smoked paprika | |||||
| 1 tsp garlic powder | |||||
| sea salt flakes, pinch (for the chickpeas) | |||||
| 1 small broccoli head, cut into small florets | |||||
| 1/2 tbsp olive oil (for the broccoli) | |||||
| sea salt flakes, pinch (for the broccoli) | |||||
| 185 g cooked quinoa | Coat quinoa; roast 25 min, stir 3x | ||||
| 1 tbsp olive oil (for the quinoa) | |||||
| sea salt flakes, pinch (for the quinoa) | |||||
| 1 tbsp olive oil (for the dressing) | Whisk dressing | ||||
| 1 tbsp whole-grain mustard | |||||
| 30 ml fresh lemon juice | |||||
| 1 tbsp maple syrup | |||||
| sea salt flakes, pinch (for the dressing) | |||||
| 40 g arugula, packed | Layer salad ingredients in bowl | ||||
| 1 cucumber, finely diced | |||||
| 1 avocado, sliced | |||||
| 15 g fresh dill, finely chopped | |||||
| 30 g walnuts, chopped | |||||
| pickled onions, to taste | |||||
| 150 g blackberries | |||||
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