Quinoa Chick pea salad
This tasty salad is easy to make and is a great for a picknick, boat trip or at the beach. A nice combination of celery, tomatoes, bella mushrooms and garlic.
6 portions
Ingredients
- 150 g quinoa
- 350 cooked chickpeas
- 15 Bella mushrooms
- 3 tbsp. Coconut oil
- 5 stalks celery
- hand full cherry tomatoes
- 4 garlic gloves
- 2 tbsp. extra virgin olive oil
- sea salt
Preparation
- Cook quinoa in 10 minutes on low fire.
- Rinse chickpeas and leave in strainer.
- Chop Bella mushrooms.
- Sauté the mushrooms in 2 tbsp. coconut oil in a pan for about 8 minutes.
- Rinse and chop celery in thin slices.
- Rinse cherry tomatoes and chop in halves.
- Chop up garlic gloves and sauté in 1 tbsp. Coconut oil until light brown.
- Let the quinoa cool down before mixing all together.
- Drizzle 2 tbsp. olive oil over the salad and add sea salt to taste.
Eat mindfully and enjoy!
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