| Servings | Prep Time | Cook Time |
| 2serving | 20minutes | 20minutes |
| Servings | Prep Time |
| 2serving | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 100 g dried quinoa
- 75 g parsley roughly chopped
- 300 g tomatoes cut into 1cm dice (no need to remove the seeds)
- 100 g cucumber cut into small dice
- For the dressing
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 lemon juice and zest
- 1 drop vanilla extract
- 1 tsp rice syrup or agave
- pinch Himalayan pink salt
- 1/2 garlic clove crushed
- For the serving
- 50 g salad leaves
Ingredients
|
Instructions
- 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.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine, January 2015
There is no Nutrition Label for this recipe yet.
