PREPARATION: 10 MIN   |    COOKING: 20 MIN    |    READY IN: 30 MIN 

Ingredients (4 serves)

• 2 cups vegetable stock
• 1 cup dry quinoa
• 2 cups chickpea sprouts (Day 3)
• ¹⁄₂ spanish onion, diced
• 1 lebanese cucumber, diced
• ¹⁄₂ bunch mint, finely chopped
• ¹⁄₄ bunch snow peas
• ¹⁄₂ cup Delicious Crispy Shallots
• 1 cup crumbled feta cheese
• Salt and pepper, to taste

 

Optional

• Homegrown broccoli sprouts
• Homegrown onion sprouts
• Homegrown beetroot microgreens
• Homegrown purple radish microgreens

 

Lemon dressing

• Juice of 1 lemon
• ¹⁄₂ cup extra virgin olive oil
• 1 tbsp honey
• Salt and pepper, to taste

 

Method

1. Lemon dressing: Simply add all the ingredients to a jar with a tight lid. Shake everything together until combined.
2. Cook chickpea sprouts: Boil the chickpea sprouts in water for 15-20 minutes until soft, then drain.
3. Cook quinoa: In a small saucepan, bring vegetable stock to a boil over high heat. Add quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the broth is absorbed. Fluff the quinoa with a fork, then transfer it to a storage container or large bowl to cool. Once cool, cover and refrigerate until chilled. You can make this ahead of time (up to 2 days)
4. Assemble the salad: Add the chilled quinoa to a large mixing bowl, then toss in the rest of the salad ingredients. Drizzle with as much lemon dressing as you like (you don't have to use it all). Toss everything together and serve, or refrigerate for up to 3 days.

* To grow your own chickpea sprouts, please check out our website for all you need plus helpful hints and tips!