Anne’s Quinoa Salad

This salad was served to us by our friend Anne after we had flown into Brisbane. It was refreshing and most welcome.
1 cup of quinoa, cooked according to the instructions, cooled
1 400g tin of chickpeas, drained
1 apple, cored and diced small
4 apricots or 2 nectarines, diced small
1/2 red pepper and 1/2 green pepper, diced small
juice of 1/2 lemon
salt and pepper to taste
handful of parsley chopped
Place all the ingredients together in a bowl and toss to mix.
Serves 4 people
This recipe is very versatile. It can be used as a starter or a salad.
You can add your own ingredients ie. chopped mushrooms, herbs etc. 


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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