Sometimes we all feel like nourishing comfort food, and this big, wholesome bowl of goodness is full of healthy quinoa and nutrient packed vegetables. And what's even better, is the dash of tangy flavour from the lemon and spices. Hope you enjoy, BB xxx
1/4 cup quinoa, rinsed
1/2 cup water
2 large tomatoes, finely chopped
1/3 cup lemon juice
2 cups chopped fresh flat-leaf parsley leaves, chopped finely
1 cup lettuce or spinach leaves, chopped
1 cup chopped fresh mint leaves
4 onions (any type), thinly sliced
1/2 cup olive oil
Pinch of himalayan pink salt and cracked pepper
1 chilli pepper, sliced
Leftover veggies, cooked for half an hour and roasted with a couple of lugs of olive oil
Step 1- Simmer quinoa in a pan with water and bring to a boil. Cover with lid and then simmer for 5 minutes or until just cooked. Put aside.
Step 2- Finely chop parsley, lettuce, mint, onion, tomatoes and chilli pepper, and place in a bowl. You may also want to add some extra vegetables at this point, but I tend to keep it quite simple. Then, add the olive oil, lemon juice, quinoa and salt and pepper. Mix well. Spoon into a big bowl, making sure you keep a little bit of the dressing for the salad leaves.
Step 3- Now you're ready to assemble the rest of your salad. I had roasted some veggies the night before, just using a couple of tablespoons of olive oil and capsicum, carrot and eggplant. Place these with the quinoa in the bowl.
Step 4- Finally, add in your avocado, spinach leaves and remaining dressing. This is truly one beautiful meal, and you can get creative and assemble the different sections so all of the food colours pop. Hope you enjoy xxxx