Pork and apple rissoles
25 mins
Salad
1/3 cup quinoa
250g cherry tomatoes, halved
1 can chickpeas, drained & rinsed
1 cup basil leaves torn into pieces
Dressing
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tsp lemon juice
1 clove garlic, crushed
Pinch salt
You can swap:
Step 1
Cook the quinoa according to the packet instructions and cool.
Step 2
In a large bowl, combine the quinoa, tomatoes, chickpeas and basil.
Step 3
Whisk together the dressing ingredients in a small bowl.
Step 4
Pour dressing over quinoa salad and stir together until evenly coated.
Step 5
Serve immediately or chill in the fridge for 30 – 60 minutes.
Food safety tip: If you are taking leftovers for lunch, the quinoa salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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