Quinoa Salad with Chickpeas, Carrots and Spinach

Ingredients

• 150 g quinoa
• Salt
• 180 g Chickpeas (canned; drained weight)
• 40 g Baby Spinach (2 handfuls)
• 2 Organic lemons
• 4 tbsp apple cider vinegar
• Pepper
• 4 tbsp olive oil
• 2 carrots
• 60 g Sunflower Seeds (4 tbsp)

Instructions

1. 1.

   Rinse the quinoa in a sieve and drain it. Then simmer it covered in 300 ml of boiling salted water for about 15 minutes on low heat. Meanwhile, drain, rinse, and drain the chickpeas. Wash and spin dry the spinach.

2. 2.

   Wash the lemons thoroughly and rub them dry. Slice 1 lemon; finely grate the zest of the other 1/2 tsp and squeeze the juice. Whisk the lemon zest and juice with vinegar, salt, pepper, and oil.

3. 3.

   Peel the carrots, coarsely grate them, add them to the lemon dressing and mix well. Lightly toast the sunflower seeds in a hot pan over medium heat for 2 minutes and let them cool down.

4. 4.

   Drain the quinoa into a sieve and let it steam. Mix with dressing, chickpeas and sunflower seeds lukewarm or cooled. Gently fold in the spinach. Serve the quinoa salad with lemon wedges.