This recipe is delicious and is perfect either as a main course or a side dish at a summer BBQ.
1/2 cup quinoa
1 can cooked chickpeas
4 handfuls of plum tomatoes
1 red onion
1 handful basil leaves
Black pepper & paprika to season
Boil 1 cup water and add your quinoa. It expands at an unholy rate so don't be tempted to add more (I've learnt that the hard way numerous times when cooking hungry..). It'll take about 20 minutes, and will be ready once the water has absorbed. I also added herbs and spices (paprika and fresh basil leaves) to the pot to let the flavours infuse.
Chop up all your veg. Add your chickpeas to the bubbling quinoa to warm them through.
Once your quinoa is cooked, take a large mixing bowl and throw everything in together. You might need to strain your quinoa if it's particularly soggy (yum).
Grab your lime and squeeze liberally all over the salad. It gives it a really zesty, fresh taste, which makes the dish in my opinion.
Twist some cracked black pepper over the dish and you're go to go.
It's also really easy to swap in and out different ingredients. I added feta to mine this evening:
... it also tastes great with baked salmon, as well as with roasted chicken breast (spread some tomato purée and paprika over the chicken whilst it's cooking for a really fresh flavour).