A super grain, loaded with essential amino acids, protein and slow burning carbs, Quinoa’s versatility also makes it adaptable to many dishes. One of my favourite ways to serve it is as a salad. My recipe incorporates delicious flavours with different textures that work very well with the Quinoa. This is a simple, tasty and nutritious dish that can be eaten any time of day.

SERVES 2 | PREP TIME 10 MINUTES | COOKING TIME 15

Ingredients

Salad
150g quinoa
1 green apple diced
5 cherry tomatos cut in half
3 pieces of sundried tomato diced
5 olives pitted & diced
20g  dried cranberry
3 baby courgette sliced
100g pomegranade
1 avocado sliced

Dressing
2 tbsp chopped coriander
1 tbsp chopped mint1
lemon juice
salt & pepper
2 tbsp olive oil

Place the quinoa in a pan with water and cook for about 12 minutes (follow the package instructions for cooking). While the quinoa is cooking place al the other ingredients in a bowl and mix well. Once the quinoa is cool, add it to the bowl and combine well, adding seasoning as necessary.