Quinoa Salad with Beet

 

Serves: 4

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Ingredients

  • 1cup quinoa  

  • 1 400g can chickpeas  

  • 2 medium cucumbers (or 1/2 the English cucumber, peeled and deseeded)

  • 2 medium tomatoes  

  • 1 medium red onion  

  • 1 avocado  

  • handfull of parsley

  • 1tbs olive oil  

  • 1/2 lemon

  • sea salt, pepper  

  • loosely packed cup beet

Method

  1. Cook the quinoa according to the packaging instructions.  

  2. Drain and rinse chickpeas under running cold water.  

  3. Dice the onion finely  cut the cucumbers, tomatoes and avocado into 1cm dice.

  4. Add all the ingredients into a large bowl, drizzle olive and season to taste with salt and pepper.

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Meet Our Guest Writer…

Victoria, of Sincerely V

Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.

Follow her @sincerelyv_plantbased     

 

 
Salads, guest writerMarrwa Moaz