marinated quinoa salad

a simple salad with a dressing I could drink on it’s own. perfect for meal prep.

for 2 servings:

dressing:

small handful fresh mint

handful fresh parsley

2 large cloves of garlic

1 tbsp sumac

1/2 tsp cumin

1/2 tsp chili

1/2 tsp salt (more if needed)

1/4 cup (65ml) extra virgin olive oil

juice from 1 lemon

3 tbsp pomegranate molasses

quinoa, cooked with salt/vegetable broth

finely sliced radishes, red onion and cucumber

fresh mint, chopped

chickpeas

vegan feta, crumbled

method:

for the dressing, add the herbs and garlic to a small food processor and blitz until fine. add the remaining dressing ingredients and blend again, until smooth.

combine the salad ingredients in a large bowl and pour over the dressing. mix well, season with more salt as needed and (optionally) marinade for a few hours before serving.