Quinoa and Cannellini Salad
INGREDIENTS:
- ½ to 1 cup cooked quinoa
- A handful of mixed salad greens
- Finely sliced purple onion
- 1 chopped tomato
- Finely shredded purple cabbage
- Cucumber julienne
- Cooked organic cannellini beans
- Wedges of avocadoFor Mediterranean flavour: Add olives, parsley, basil, goat’s cheese, olive oil and lemon juice. For Asian Twist: Add peppermint and coriander leaves, watercress, sesame and olive oil, lime juice and chilli flakes.
METHOD:
- Rinse one cup quinoa (red or white or a combination) in a fine mesh strainer.
- Bring to a simmer in a pot with two cups of water, cover and cook on low heat for 10 to 15 minutes until liquid is absorbed.
