Quinoa salad with dried tomatoes

Name: Quinoa salad with dried tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 2 Branches of rosemary; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 150 g Quinoa; 7-10 Tbsp Salt; 100 g Almond kernels with skin; 100 g gedroogde tomaten, geconserveerd in olie; 4 Spring onions; 7-10 Tbsp Pepper; 6 TABLESPOONS White wine vinegar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
2 Branches of rosemary
2 Garlic cloves
2 TABLESPOONS Olive oil
150 g Quinoa
7-10 Tbsp Salt
100 g Almond kernels with skin
100 g gedroogde tomaten, geconserveerd in olie
4 Spring onions
7-10 Tbsp Pepper
6 TABLESPOONS White wine vinegar

Directions

1
Pour the chickpeas into a sieve, rinse and drain well. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely. Peel garlic and chop finely. Mix chickpeas, oil, garlic and rosemary.
2
Place on a baking tray and roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes.
3
Cook the quinoa in boiling salted water according to the package instructions. Chop the almonds and roast them in a pan while turning. Chop the tomatoes. Clean and wash spring onions and cut into fine rings. Chickpeas