Bart's Recipes
Make sure the cooked quinoa has completely cooled. Rinse the organic chickpeas thoroughly under cold water and drain well in a colander. Meanwhile, dice the half cucumber into small pieces and chop the handful of fresh mint into small pieces.
Put the cooled quinoa along with the drained chickpeas, diced cucumber, and finely chopped mint in a large mixing bowl. Make the dressing in a separate bowl by mixing the tablespoon of extra virgin olive oil with the juice of half a lime. Season this mixture with a pinch of cumin powder, some pepper, and Celtic sea salt.
Pour the prepared dressing over the ingredients in the large bowl. Toss the entire salad immediately with vigor and evenly, so that the dressing distributes well over the quinoa and other vegetables.
Distribute the quinoa salad over a large flat platter or serve directly onto plates. As a final step, sprinkle the tablespoon of pumpkin seeds over the dish for extra texture and serve the meal.
