Salad Lunch Bowl

25 mins

Cooking Time:

Salad

½ avocado, peeled and diced

2 cups tri-coloured quinoa, washed and drained

6 Cherry Burst tomatoes, halved

¼ Continental cucumber, sliced thinly

¼ red cabbage, chopped finely

¼ cup of peas

1/4 Radish, thinly sliced or grated

¼ red onion

Dressing

6 tbs hulled tahini

1 tbs lemon juice

1 tsp garlic powder

½ tsp salt

¼ tsp cumin powder

4-8 tablespoons ice-cold water

Method

Step 1

Rinse 2 cups of quinoa, then place into saucepan with 3 cups of water. Let water come to the boil and simmer until all water has been absorbed. Once all water has been absorbed, switch off heat and keep covered for 5 minutes to finish cooking.

Step 2

While quinoa is cooking, prepare all salad ingredients.

Step 3

To make the dressing, place the tahini, lemon juice, garlic powder, salt, cumin powder and water into a jar and shake well.

Step 4

To assemble healthy salad bowl, place 1 cup of quinoa in serving bowl along with all other salad ingredients and drizzle with tahini dressing to serve.