Quinoa, Barley & Chickpea Salad

Ingredients

• 20 g coriander, finely chopped
• 3 tbsps extra virgin olive oil
• 1 tsp garlic powder
• 100 g barley
• 50 g currants
• 250 g chickpeas
• 1 1/2 tbsps apple cider vinegar
• 1/2 lemon yields lemon juice and zest
• 10 g mint leaves, finely chopped
• 125 g celery, diced
• 175 g cucumber, seeded, diced
• 10 g ginger, grated
• 20 g flat leaf parsley, finely chopped
• 180 g zucchini, grated
• 200 g quinoa

Directions

1. Cook the quinoa and barley according to the packet instructions and allow to cool.
2. Once cool combine in a large bowl the quinoa, barley, chickpeas, cucumber, celery, currants, zucchini, coriander, mint and parsley.
3. Make the dressing by combining the olive oil, apple cider vinegar, garlic powder, ginger, lemon juice and zest.
4. Pour dressing over salad and toss well.
5. Refrigerate for a few hours to let the flavour develop.