Quinoa, spinach and sun-dried tomato salad

Ingredients

serves 4

• 120g quinoa
• 250g baby spinach, torn or shredded
• Handful basil leaves, torn or shredded
• 1 400g can chickpeas, drained and rinsed
• 1 red pepper, chopped and roasted
• 8 sundries tomatoes, chopped
• 10 large olives, chopped
• 2 tbsp extra virgin olive oil
• Juice ½ large lemon
• ¼ tsp garlic powder
• ¼ tsp turmeric
• Ground black pepper
• Salt to taste

Directions

1. Preheat the oven to 180°C and prepare a baking tray. Roast the pepper for 10-15 minutes.
2. Meanwhile, cook the quinoa for 15-20 minutes, until softened with a slight crunch.
3. Transfer the quinoa to a large bowl and combine with all the veggies and chickpeas.
4. To make the dressing, whisk together the olive oil, lemon juice, garlic, turmeric, salt and pepper. Pour over the salad and mix well.