Cooking grains in bone broth is an excellent way to add the nutritional benefits and flavour to salads like this.
Great as a side or as a meal on its own.
INGREDIENTS//
1 red onion, peeled and cut into 2cm-wide wedges
75ml olive oil
1tsp Tonemade Vegetable Miso Broth Salt and black pepper
1 tsp Tonemade Chicken Bone Broth
80g red (or white) quinoa (we use Mount Zero Olives)
50g pumpkin seeds (we use Pepofarms)
1½ tbsp lemon juice
1 x 400g tin cooked chickpeas, drained and rinsed (240g drained weight)
15g basil leaves, roughly shredded
15g parsley leaves, roughly chopped
1 ripe avocado, peeled and cut into 3-4mm-thick slices
INSTRUCTIONS//
Heat the oven to 220C. Mix the onion wedges with a tablespoon of oil, 2/3 tsp of veggie miso salt and a grind of pepper. Spread out on an oven tray lined with baking paper and roast for 15 minutes, stirring once halfway through, until soft and caramelised, then remove and leave to cool.
Meanwhile, bring a medium pot of salted water to a boil, add the quinoa and tsp chicken bone broth and cook for 16 minutes (10 if using white), until it’s cooked but still has some bite. Drain, then leave to cool and dry out a little.
Toast the pumpkin seeds in a dry frying pan on a medium heat for five to six minutes, shaking the pan frequently, until puffed up and starting to brown, then tip out into a small bowl and leave to cool.
In a large bowl, whisk the lemon juice, the remaining four tablespoons of oil, 1/3 of a teaspoon of veggie miso salt and plenty of pepper. Add the chickpeas, then gently crush about half of them with a spatula – this will help them absorb the other flavours better. Add the onion, quinoa, pumpkin seeds, herbs and avocado, toss to combine and serve.
