Tri-Quinoa & Chickpea Raw Soy Salad
This is a go to for us at Cottage Foods when the cupboards might be looking a little bear but the January diet is still in mind.
Light yet tasty and quick to prepare.
Half Avocado Chopped
Butternut Squash Roasted & Chopped
Red pepper Roasted & Chopped
100g Triple Lion Tri-Colour Quinoa (Can be substituted for rice)
3 Tbsp Shibanuma Shiho Raw Soy Sauce
200g Caterers Pride Chick Peas drained
Blackthorn Scottish Sea Salt Flakes to season
Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
Chop roughly the peppers and butternut squash and roast until the edges look charred.
Once the quinoa has cooled, mix with the soy sauce and all the remaining ingredients and season.