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  • Julie Williams

2 Cup Quinoa & Vegetable Salad

Updated: Dec 1, 2020

Grain Free/Dairy Free/GF/Complete protein (contains all essential amino acids)/Vegan.

3 tbsp coconut oil

1 large clove or garlic

1 large chunk of ginger

2 cups quinoa

2 cups sweet potato

2 cups zucchini

2 cups chopped broccoli

2 cups carrot

2 cups celery

2 good handfuls baby spinach leaves and rocket

Cook quinoa in a saucepan similar to cooking rice ( 1 cup quinoa to 2 cups of water) Use the absorption method to cook.

In a large wok or fry pan add 3 tbsp coconut oil, chopped garlic and ginger and cook for 2 minutes. Next add all raw vegetables. Cook for a further 5 minutes then put into a large serving bowl. Let it cool for 5 minutes then add leafy greens and season with sea salt and drizzle with lime.


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