1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons harissa
1 small clove garlic, crushed
½ cup quinoa, cooked
¼ cup cooked brown rice
2 x 40g cans chickpeas, drained and rinsed
4 spring onions, finely chopped
1 punnet cherry tomatoes, halved
1/3 cup fresh mint, roughly chopped
1/3 cup fresh coriander, roughly chopped
Place ½ cup of quinoa in a saucepan with one cup of water. Bring to the boil for 5 minutes and reduce to a simmer for up to 15 or 20 minutes. Keep aerating with a fork to ensure fluffiness. Leave to cool to room temperature.
Place the harissa dressing ingredients in a large jar and shake well to combine.
Add the chickpeas and the brown rice, spring onions, tomatoes, mint and coriander.
Add the dressing and toss using two folks until the quinoa is well coated.
Serve in bowls.