This hearty salad can be served as a meal on it ‘s own. I paired my bowl with a fresh hunk of Fred’s Bread. I was full and happy with my healthy and colourful meal.
Rinse and cook quinoa – about 2 cups cooked (this will allow for lunch leftovers)
Chop:
- Roasted red peppers (I just threw my red peppers in the oven while I chopped the rest and they were ready when I was)
- 1/3 red onion
- Carrots – I used 3 baby carrots
- 1 Avocado
Add the veg to the cooked quinoa and also add
- 1/2 chick peas
- handful of dried cranberries or raisins (you could used chopped apple instead. I like to include something sweet)
Dressing – a quick pour of each
- Olive Oil
- Balsamic
- Lemon juice (or apple cider vinegar)
- if you like a little sweetness, you could add a touch of maple syrup
Toss, sprinkle with pepper and feta cheese and serve.