Recipe

Chickpea Quinoa Salad With Sunflower Seed Pesto, Roasted Che

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Chickpea Quinoa salad with Sunflower Seed Pesto, roasted cherry tomatoes and broccoli, sprouts, arugula and hemp seeds. Sunflower seeds are a healthy and cheap alternative to pine nuts. They are a great source of Vitamin E (hello healthy and glowing skin!✨) Zinc (Immunity) and Magnesium (healthy hearth & bones).

What you will need for the Sunflower Seed Pesto:

1 cup sunflower seeds (I slightly toasted them beforehand)
3 cups fresh basil
2 garlic cloves
4 tablespoons nutritional yeast
2 tablespoons olive oil
Juice of half a lemon
1/2 cup water to blend
1/2 teaspoon salt
Pepper to taste

Blend all the ingredients together in a blender or foodprocessor until smooth.

The salad was simply made by mixing 1 cup of cooked quinoa with 1 heaping tablespoons of pesto, 1/2 can of chickpeas, salt&pepper to taste, chopped basil and 1 tablespoon of lemon juice.
I roasted the tomatoes and broccoli with some salt in the oven for 10-15 minutes on 200 degrees Celsius.
Then, assemble the salad: Add some arugula, sprouts, the chickpea pesto quinoa salad, roasted vegetables and finish with a dollop of pesto😊
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