Quinoa Salad with Sprouts
This is a a quick and easy meal that can be mage in under 30 minutes from scratch. If you don’t have sprouts use micro greens and if you don’t have micro greens just use more herbs. But sprouts are so rich in micro nutrients that if you have the chance to get them, definitely add this super food into your salads.
1 400g can chickpeas
2 medium cucumbers (or 1/2 the English cucumber, peeled and deseeded)
2 medium tomatoes
1 medium red onion
handfull of parsley
1tbs olive oil
sea salt, pepper
loosely packed cup of sprouts (here I used beet)
Cook the quinoa according to the packaging instructions.
Drain and rinse chickpeas under running cold water.
Dice the onion finely cut the cucumbers, tomatoes and avocado into 1cm dice.
Add all the ingredients into a large bowl, drizzle olive and season to taste with salt and pepper.
serves 4 ppl
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