Ingredients:
3/4 cup quinoa, rinsed and drained
1 1/2 cups water
2 x 400g. (14 oz.) cans chickpeas, rinsed and drained
150 g. (10 oz.) jar char-grilled capsicums (peppers), cut into strips
1 small red onion, finely chopped
1/2 – 1 cup flat – leafed parsley, roughly chopped
1 clove garlic, finely grated
Juice of 1 lemon
1 tsp. horseradish cream (optional)
1/4 cup extra virgin olive oil
Salt and freshly cracked black pepper
150 g. (5 oz.) feta cheese, crumbled
Extra virgin olive oil, extra, to garnish
Method:
Place quinoa in a small saucepan with the water, bring to boil, then reduce the heat, cover and simmer for about 10 minutes until all the water is absorbed. Remove from head and cool.
Combine chickpeas with olives, capsicums, onion and parsley, add the quinoa and mix well.
Whisk together: garlic, lemon juice , horseradish cream, and olive oil. Season with salt and pepper and then gently toss the dressing through the salad.
Scatter the feta on top and drizzle with extra olive oil.
Serves six.
