This salad is packed with vitamins and nutrients. It is versatile because you can pretty much add the ingredients of your choosing to the quinoa!
Even though more expensive, I always buy organic produce. The flavour of organic (compared to normal supermarket food) is immense and well worth it in my opinion. According to the soil association the antioxidant nutritional value is also superior. I try to go to local farmers markets at the weekends. Also, some community centres sell organic products once a week.
Ingredients: (serves 2)
150 g black quinoa
1 yellow beetroot
half a bag of rocket
1 red pepper
half a box of cherry tomatoes
one handful of parsley
2 ripe avocados
juice of half a lemon
pinch of salt
1) Boil the quinoa and add a bit of sea salt to the water.
2) Boil an egg to your liking in another pan and once it’s done allow it to cool.
3) Whilst you’re waiting for egg to boil, you may start washing the vegetables, peeling and grating the courgette as well as cutting the tomatoes and peppers in small pieces. The parsley should be blended using a food processor.
4) As soon as the quinoa is cooked, place it in a bowl and let it cool off next to the other veggies.
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