Quinoa Salad With Olives and Chickpeas

Cook the Quinoa – soak first as this helps remove the saponins that give Quinao it’s slightly bitter taste – then cook in water, simmer until the liquid is absorbed the ‘grains’ are fluffy. Cool. The quinoa will absorb the water and will naturally expand.

Add black chopped olives, chickpeas, peppers (either grilled – just put on the grill with some olive oil) until softened or chop and use raw) and  also add cucumber and corainder.

Variation: add in raisins and sunflower and/or pumpkin seeds.

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