Ingredients

The following ingredients have 4 Servings
  • 200 gm (1 cup) quinoa
  • 400 gm canned chickpeas, drained and rinsed
  • 250 gm (about 2) carrots, cut into julienne on a mandolin
  • 200 gm hot-smoked trout fillets, skin removed, flaked
  • 100 gm pitted green olives
  • 1/2 Spanish onion, thinly sliced
  • 1/2 cup (firmly packed) coriander
  • 1/2 cup (firmly packed) mint
  • 100 ml extra-virgin olive oil
  • finely grated rind and juice of 1 lemon and 1 lime
  • 1/2 garlic clove, finely grated
  • 1 1/2 tsp harissa

Instruction

  • Bring quinoa and 300ml water to the boil in a small saucepan, cover with a lid, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Transfer to a large bowl and refrigerate briefly to cool.
  • Meanwhile, for harissa dressing, whisk ingredients in a small bowl to combine and season to taste.
  • Add remaining ingredients to quinoa, drizzle with dressing, toss to combine, season to taste and serve.