Corn, Quinoa and Chickpea Salad

This salad is suitable either as a main or a side. This contains seasonal vegetables as of the date of publication. Corn could be replaced with courgette or lightly cooked pumpkin.

  • ½ C quinoa cooked as per directions to give you 1 C cooked quinoa
  • 2 TBSP of canola oil
  • 1 C of corn kernels (with fresh corn, the amount off 2 corn cobs)
  • 1 C chickpeas drained and rinsed
  • 1 red or yellow capsicum chopped into small pieces
  • 2 spring onions finely sliced
  • ½ C fresh parsley or coriander
  • ¼ C olive oil
  • 2 TBSP lemon juice
  • 2 TBSP rice or white vinegar
  • 1 tsp brown sugar

Prepare the quinoa and drain in a sieve. Allow to cool.

Heat the oil in a heavy pan over medium heat. Add corn and well drained chickpeas and cook for about 5 minutes stirring regularly until they start to brown.

Transfer into a bowl. Add quinoa, pepper, onion and parsley or coriander

Mix the remaining ingredients in a bowl and mix. Drizzle over salad just before serving.

If you don’t have quinoa, you can use brown rice, but always follow food safe practices when cooling and storing grain foods.

Crustless Quiche – Curry in a Hurry

  • 3 TBSP oil (canola, olive or rice bran)
  • 300g cooked potatoes (ideally from the previous day) cut into 1cm cubes
  • 1 large courgette grated
  • 1 large carrot grated
  • 3 spring onions chopped finely or one small onion
  • 1 can of chickpeas rinsed and drained
  • 2 tsp of your usual curry powder
  • ¼ C self-raising flour
  • 4 eggs
  • ½ C trim milk

Heat your oven to 180 degrees Celsius. Put quiche pan in oven with oil to come to temperature. Mix all vegetables and chickpeas together. Add flour and curry powder and mix to distribute throughout the vegetable mix. Whisk eggs with trim milk. Mix through other ingredients – this will be quite sticky.
Carefully remove hot quiche pan from oven, swirl to coat bottom with oil.  Put quiche mix into pan, it will sizzle. You can compress it very slightly. Bake in the oven for about 30 minutes until golden brown and the egg is cooked.

Serving tips:

  • Garnish with coriander (if you like it)
  • Serve hot or cold with salad.
  • You may enjoy serving with a Raita of finely chopped cucumber and natural yogurt.