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Mediterranean Spring Power Salad

 Mediterranean Spring Power Salad
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Prep Time
15 minutes
Cook Time
15 minutes
Servings
4-6
What You Need
½ cup quinoa
400g can Wattie's Chickpeas in Springwater
1 small red capsicum, deseeded and sliced
1 small yellow capsicum, deseeded and sliced
12 cherry tomatoes, halved
Handful fresh Italian parsley leaves, torn
½ cup black olives (optional)
¼-½ cup Eta Caramelised Onion Dressing
Rocket leaves
50g traditional feta (optional)
Make It
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Rinse quinoa through a sieve with cold water. Drain. Put in a small saucepan and add 1 cup of cold water and cover. Bring to the boil. Reduce heat and simmer for 15 minutes until quinoa is tender and water has evaporated. Transfer to a mixing bowl and cool. 
Description
Add drained Wattie’s Chickpeas, red and yellow capsicums, cherry tomatoes, parsley and black olives (optional). 
Description
Toss through Eta Caramelised Onion Dressing. Place rocket leaves onto a serving platter. Spoon over the prepared salad. Scatter over crumbled feta if wished just before serving.
Description
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