Ingredients:
½ cup uncooked quinoa
½ cup thai basil leaves
½ capsicum, diced
1 lebanese cucumber, diced
1 small chilli, deseeded and diced
½ purple onion or 4 spring onions, fried
1 mango, chopped into chunks
Zest/juice of 1 lemon or good squirt of lemon juice
1 teaspoon balsamic vinegar
Good crack of black pepper
Optional extras:
Grilled prawns or chicken
Sunflower seeds
Pumpkin seeds
Diced tomato
Spinach
parsley
Cook the quinoa in 2 cups of water, with about half of the
thai basil. Boil for about 10 minutes, or until al dente.
Meanwhile, fry up the onion in a small frypan.
Add everything into a big salad bowl!
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