Quinoa Salad with Chickpeas and Almonds

Instructions

1. 1

   In a pot of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and quickly rinse under very cold running water. Drain well.

2. 2

   Meanwhile, in a large non-stick skillet over medium-high heat, lightly toast the almonds in the oil. Add the chickpeas and cook just until golden and crispy, about 5 minutes, stirring occasionally. Add the smoked paprika. Season with salt and pepper. Cook for 1 minute while stirring. Remove from the heat.

3. 3

   In a large bowl, combine the quinoa, fennel and arugula with ¾ cup (180 ml) of the green goddess dressing. Adjust the seasoning.

4. 4

   Divide the salad among four shallow bowls. Garnish with the chickpea mixture. Sprinkle with small basil and mint leaves. Top each bowl with a spoonful of the remaining dressing.