Healthy lukewarm salad of quinoa with almond, crispy chickpeas and cucumber and a spicy dressing
Drain the chick peas and pat dry. Mix in a bowl with a little oil. Add half a tablespoon of ras el hanout spice. Roast them crispy in the oven at 200 degrees for 20 minutes or in the airfryer at 200 degrees for 10 minutes.
Cut the carrot into pieces. Bring a pan of water to the boil and add stock cube. Add the carrot and quinoa. Boil 10 minutes.
Cut the cucumber into pieces. Drain the quinoa and carrot. Return to the pan. Add the cucumber and chickpeas. Finely chop the mint and toss with the quinoa.
Lightly toast the almonds and add to the quinoa salad as well. Make the dressing from olive oil, honey, lemon juice and half a teaspoon of ras el hanout herbs. Place the quinoa salad in a bowl and mix in the dressing.
Sprinkle with pomegranate seeds and almonds. Serve the salad lukewarm, but it is also delicious cold.
Source: Leukerecepten by leukerecepten-nl.
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