Increadible vegan quinoa salad – glow from the inside out

• Vegan
• Gluten free

• Produce

  • 1/2 cup Arugula
  • 1 Avocado
  • 7 Basil, leaves
  • 1/2 cup Parsley
  • 1 Spring onion
  • 1/2 cup Tomatoes

• Condiments

  • 1/2 Lemon juice
  • 1/2 cup Olives

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Pepper, green or red
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Vinegar

Found on beautybites.org

Description

Directions

• If you dont have cooked quinoa - cook it to label instructions and let cool for 30-60 min.
• Chop all vegetables small (tomatoes, avocados, onions, peppers, olives, arugula, parsley, basil).
• So small theyd be almost invisible.
• Place cooled quinoa and chopped vegetables in a big mixing bowl.
• Add lemon juice, vinegar, olive oil and mix everything well together. Add salt to taste (a small pinch should be enough, since the olives are also salty).
• Store in an airtight BPA-free food container and for a healthy lunch - bring it to the office. It will be good if stored in the fridge for up to 24 hours - depending on how fresh your vegetables are.