This is my go-to BBQ side or lunch salad at the moment. Fresh, light and nutritious, packing lots of good plant-based protein from the quinoa and fiber as well as hydration from the raw veggies. Tip: Add fresh mint or spring onion if you want that extra kick for your tastebuds or keep it simple with just parsley.
Serves four.
Ingredients: (preferably organic)
- 1 cup quinoa, soaked overnight
- 1 tsp tamari
- a squeeze of lemon
- a pinch of salt
- 1 large tomato, de-seeded & very finely diced
- 1 cucumber, peeled, de-seeded & very finely diced
- 1 avocado, very finely diced
- a handful parsley, finely chopped
- a handful mint, finely chopped
- a drizzle of olive oil
- a squeeze of lemon
- pink Himalayan salt, to taste
- black pepper, to taste
- crumbled vegan feta, for garnish
Directions:
01. Make the quinoa: in a pot, add the rinsed quinoa with 1 cup fresh water and tamari, lemon juice and salt. Bring to a boil and simmer covered on low heat for 15 minutes until the water is absorbed. Fluff with a fork and let cool.
02. Place the cold quinoa in a bowl, along with the tomato, cucumber, avocado, parsley & mint. Mix to combine and season with olive oil, lemon, pink salt and pepper.
03. Garnish with crumbled feta and more herbs and serve over greens or as a side with grilled vegetables. Enjoy!
