Ingredients
• 120g quinoa cooked according to packet instructions OR pre-cooked
• ½ cucumber de-seeded & finely chopped
• 8 radishes thinly sliced into matchsticks
• 4 raw broccoli florets thinly sliced
• 1 medium courgette grated, then squeeze out the juice after grating
• handful of blanched frozen peas
• 2 sticks of celery finely chopped
• a handful of baby spinach chopped
• ½ bunch of fresh mint finely chopped
• 1½ bunches fresh coriander finely chopped
• 1 lemon zest & juice
• 6 tbsp olive oil approx
• salt & pepper
Method
- Place the cooked/pre-cooked and cooled quinoa into a large mixing bowl
- Add in all the ingredients and mix thoroughly together
- Check the seasoning then serve in bowls as a light lunch or as a salad accompaniment
