Quinoa Salad Bowl
A deliciously crunchy bowl of salad
- 1 small carrot chopped
- 1 chunk cucumber chopped
- 1 handful coriander chopped
- 1 handful fresh salad leaves chopped
- 1 stick celery chopped
- 1 chunk red/yellow/orange pepper chopped
- 1 boiled egg Chopped
- 30 g cashew nuts
- 2 small pickled beetroot chopped
- 2 small florets brocolli
- 1 garlic clove
- 2 cm fresh ginger
- 1 tbsp olive oil
- 1 tsp sesame Oil
- 1 tbsp soy sauce
Preparing the salad
Combine all the salad items with 1/5 of the Quinoa
Steam or boil the florets, drain and add on top of salad
Preparing Salad Dressing
Peel and finely chop the Garlic
Peel and finely chop the ginger
Add the ginger and garlic to a jar for storage
Pour over the oil oil, sesame oil and soy sauce and mix.
Drizzle your preferred amount over the salad and mix well.
You can choose any salad items you enjoy.
You can replace the Quinoa with basmati or brown rice, I prefer Quinoa. Quinoa is higher in fibre than rice and contains amino acids and proteins rice doesn't however it has more calories than rice.
Replace the egg with oily fish e.g. tinned mackerel fillets, or for a vegan choice you can replace the egg with kidney beans, sweetcorn, fresh peas etc.
I use a range of cooked veg - broccoli, tenderstem broccoli, french beans, flower sprouts.
A cheeky alternative to the homemade dressing is M&S Glaze with Balsamic vinegar. Delicious.