Quinoa, chickpea and cherry tomato salad with mint

Ingredients

For 1 serving

• Quinoa35 g
• Cooked chickpeas70 g
• Cherry tomatoes90 g
• Extra virgin olive oil5 g
• Mintto taste
• Lemon juiceto taste
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Meanwhile put the quinoa in a fine sieve and rinse it under cold water until it no longer foams: this removes its bitterness.
2. Add the quinoa to the boiling water and cook over medium heat for 12 minutes, until the grains are tender and show their little white thread; drain and spread it on a plate to cool.
3. Meanwhile drain and rinse the chickpeas; wash the cherry tomatoes and cut them into wedges.
4. Squeeze the lemon; wash and dry the mint and tear the leaves.
5. Combine the quinoa, chickpeas and tomatoes in a bowl and dress with the oil, lemon juice, salt and mint.