Hands up who else is a major Sadie’s Kitchen fan? You guys may have seen my first recipe with Sadie’s Kitchen Bone Broth, my Five A Day Stew – if not, there’s the link right there for ya! Ever since meeting Sarah, Heather and the rest of the lovely crew behind Sadie’s, I’ve been inspired and excited by both their incredible work ethic and equally their passion for the quality of their product – in flavour, ingredients and origins. I’m absolutely chuffed that I’ve gotten to feature as a guest writer on their blog – you can read my article on Keeping Mind and Body in Balance here! So when I got chatting to the guys again recently about working on some more recipes and content together, the obvious answer was ‘Yes PLEASE!’
This super salad recipe is perfect for these coming summer days and nights, when you want meals to be light, tasty, filling and nourishing. It’s ideal for a lunch you can prep in advance of your working week, as well as a side dish you can bring to the barbeque table! I can’t wait to see what you guys think!
Recipe (Serves 4-5)
- 1 tbsp extra virgin olive oil + 1 tsp ground cinnamon (for the chickpeas)
- 200g uncooked quinoa
- 350ml stock (I use Sadie’s Kitchen Bone Broth) + 50ml water
- 50g pumpkin seeds
- 1 400g tin of chickpeas
- 2 cups of broccoli florets
- 1 red bell pepper, with core and seeds removed
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 3 tbsp apple cider vinegar
- Juice of half a lemon
- A twist of black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- Pre-heat the oven to 200C (fan oven), for roasting the chickpeas and red pepper. Line a baking tray with tinfoil.
- Drain and rinse the chickpeas from the tin, and place in a small bowl. Drizzle the olive oil and cinnamon on top, and stir until coated using a spoon.
- Slice the pepper into long strips, and place them with the chickpeas onto your tray. Roast for 10 minutes, turning halfway.
- Add the quinoa, stock and water to a pot, stir, and set on a high heat until boiling, then turn down the heat to a simmer, and cook until your quinoa has absorbed all of the liquid (usually about 7-10 minutes, but keep checking).
- When the quinoa is done, add the ginger, stir and then cover the pot, leaving it stand while you prep the other ingredients.
- When the chickpeas and pepper strips are done, leave aside to cool for 5 minutes, then slice the pepper strips into smaller chunks.
- Take a large mixing bowl, and add your quinoa, broccoli florets, pumpkin seeds, lentils, chickpeas and red pepper.
- Make up your dressing, and drizzle it on top of the salad.
- Give the mixture one last big stir so all ingredients are coated.
- Et voila – your super salad is complete! Plate up, and tuck in!
Enjoy guys! I’m a massive fan of Sadie’s Kitchen as I’ve said above, and I’m so happy that I get to spend time creating recipes with this gang and their gorgeous range of broth! Tag us if you try this recipe out – @theirishbalance is where I’m at on Instagram/Twitter/Facebook!
Ciara 🙂 x