Part 4/9:
The second dish is a light, zesty quinoa salad with roasted garlic, packed with colorful vegetables and dried cranberries for a touch of sweetness.
Preparation Highlights:
Roasted Garlic: Roast a bulb of garlic at 200°C/390°F for 15-20 minutes until golden. Once cooled, mash the soft cloves with a fork.
Quinoa: Cook 1 cup of dry quinoa according to package instructions to yield approximately 2 cups.
Salad Ingredients: In a large bowl, combine cooked quinoa with drained chickpeas, chopped red and orange bell peppers, diced cucumber, chopped tomato, kalamata olives, sliced scallions, and dried cranberries.