- 100 g dried quinoa
- 75g parsley, roughly chopped
- 300g tomatoes, cut into 1 cm dice (no need to remove the seeds)
- 100g cucumber, cut into small dice
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- Juice and zest 1/2 lemon
- Drop of vanilla extract
- 1 tsp rice syrup or agave
- Pinch of Himalayan pink salt
- ½ garlic clove, crushed
- 50g salad leaves, to serve
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- Cook the quinoa following pack instructions, then set aside to cool.
- Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
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