Gluten-Free Curried Rice And Chickpea Salad Recipe

About this recipe

This vibrant and flavorful gluten-free salad combines curried rice with fresh vegetables and protein-packed chickpeas, making it a perfect dinner option for those seeking a quick and satisfying meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Forest Whole Foods Organic White Quinoa
• 200 G Authentic Greek Yogurt
• 1 Bunch Spring Onions 1 Bunch
• - Golden Swan White Vinegar
• 290G Portland Mills Jamaican Curry Powder, 290G
• 400G Whole Chickpeas In Water
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. In a large mixing bowl, combine 1/4 cup chopped green onions, 1 tablespoon white vinegar, 2 tablespoons olive oil, and 1 teaspoon curry powder. Mix well to create the dressing.
2. 2. Add 2 cups of cooked and cooled quinoa to the dressing. Stir thoroughly to coat the quinoa evenly. Cover and let it marinate in the refrigerator for about 2 hours.
3. 3. While the rice marinates, prepare the vegetables by chopping 1 cup of celery and 1/4 cup of green pepper.
4. 4. Once the quinoa has marinated, add the chopped celery, green pepper, and 1 cup of cooked chickpeas to the bowl. Mix gently to combine.
5. 5. Stir in 3/4 cup of greek yogurt to bind the salad together. Adjust seasoning with salt and pepper to taste.
6. 6. Serve the salad chilled as a complete dinner or alongside your favorite gluten-free bread.