Vegan South African Lunch Delight: Colorful Quinoa Salad & Chickpea Patties

Allergens

Soy (optional, for soy sauce) - Mustard (optional, for mustard sauce)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste Quinoa Salad Dressing:
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a mixing bowl, mash half of the chickpeas until most are crushed, leaving some whole for texture. Add the remaining whole chickpeas, smoked paprika, olive oil, salt, and pepper. Mix well to combine. Form into 4 equal sized patties and place them on the prepared baking sheet.
4. Bake the patties in the preheated oven for 20 minutes, flipping them halfway through, until golden brown and crispy on the outside.
5. In a large bowl, combine the cooled quinoa, diced bell peppers, cilantro, and dressing ingredients. Mix well to coat the quinoa evenly with the dressing.
6. To serve, divide the quinoa salad among two plates, then top each plate with 2 chickpea patties. Enjoy your colorful and flavorful vegan South African lunch!

Chef’s Insight

To enhance the smoky flavor of the paprika, you can add a dash of smoked paprika to the quinoa salad dressing.

Notes

For an extra touch of flavor, add a sprinkle of fresh herbs or a squeeze of lime to the quinoa salad before serving.