A very filling, rich and colorful salad. Suitable as a main course at dinner or as a main salad at a salad bar. Low-carb, very healthy and rich.
1.5 cups quinoa
2 cups water
3 cups chopped spinach baby leaves
1 can drained chickpeas
1/2 cup Clemente olives cut in halves
1 cup roasted pepper cut into strips
1 cup cherry tomatoes cut in halves
1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon red wine vinegar
2 crushed garlic cloves
Chopped basil leaves from 6-5 branches
Pour the quinoa and water into a medium saucepan, bring to a boil and cook until there is no more liquid.
Cool the quinoa.
Mix all ingredients and set aside for an hour to mix all the flavors.