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Chick Pea, Feta & Tamari Almond Quinoa Salad
As part of developing Holly.ie I wanted to share more lifestyle. I plan on sharing lots of recipes all of which will be meat free, mostly dairy free but super delicious and easy to make. First up is this anything you have in the house salad. Ideally I make large batches of this as it would make the perfect next day lunch but it never seems to actually last. It's very filling.
Prep Time: 00:20
Cook Time: 00:20
1 x aubergine.
1/2 x butternut squash.
2 x onions.
a handful of cherry tomatoes.
1 can of drained chick peas.
mixed salad leaves.
apple cider vinegar.
happy pear sprouts (optional)
all round great foods activated tamari almonds.
1Chop all your butternut Squash into cubes. Marks and Spencer and Tesco sell packs of pre-cut which is very handy. This takes the longest to cook so get it into the oven at 200* on a lightly oiled baking tray.
2Sprinkle a half teaspoon of paprika (or more if you like them spicy) on the chickpeas and put them into the oven for approximately 15 minutes.
3Cut the aubergine into pieces about a fingers width apart. Cook them on a griddle pan which has been rubbed with oil on a piece of kitchen paper. Aubergines soak up oil so don't let them have too much! After about 2 minutes each side turn them over to cook the other side.
4When both side are done season with Himalayan sea salt and fresh pepper if you have it. Leave them to one side and try avoid picking at them... It can be quite hard!
5Rinse your sprouts and salad leaves and cut the feta into cubes or crumble it.
6Cook the quinoa according to the instructions on the packet. Some such as red quinoa take a little longer.
7After about 30 minutes your butternut squash should be nearly ready. Add the onion and cherry tomatoes for the remaining ten minutes.
8It's very much a customisable thing - a handful of this or that but adding a drizzle of cider vinegar and rapeseed oil brings it all together. I top my salad with tamari almonds which makes it much more of a filling main course.
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