A quick, sweet/citrus, vegan-friendly, gluten-free salad – boasting a nice balance of proteins, healthy fats and carbs. Very versatile and can be easily altered to suit many diets and preferences. Clean + Lean tip: try adding grilled chicken seasoned with garlic powder to your salad for that extra protein.
Serves: 2 | Prep: 10mins | Cooking time: 20mins
100g1 ½ cup raw weight Quinoa
1 x small red onion
1 x small carrot
1 x handful of baby spinach
2 x tbsp almonds
2 x tbsp sultanas
Fresh mint and coriander to taste
2 x tbsp fresh lemon juice
1 x tbsp pure maple syrup
1/2 x tbsp extra virgin olive oil
1 x tsp dried oregano
Himalayan salt and pepper to taste
- Add dry Quinoa with 1 cup of water in pot and bring to boil, reduce to low simmer for 20 mins or until cooked.
- While Quinoa is cooking finely dice capsicum, julienne carrots and place in a mixing bowl. Chop almonds, mint, coriander, and add with sultanas to your bowl.
- Prepare your dressing by combining all ingredients and set aside.
- Once your quinoa is cooked add this to your mixing bowl along with baby spinach leave, drizzle dressing over the top and serve
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