Rating5/5 (from 2 ratings)5
YieldUsually makes 2 lunch containers
1 cup Quinoa, sprouted
1 cup Baby tomatoes, halved
4 Kale Leaves, finely shredded
1 Red, yellow or orange bell pepper, diced
¼ Red onion, diced
2 tablespoon shredded basil
1 tablespoon olive oil
1 lemon, juiced
1 pinch sea salt
Sprout quinoa, being sure not to rinse immediately prior to making the salad (or else it gets too wet). add remainder of ingredients and mix well. i find that i get the best mix of flavours when i chiffonade the basil and kale together (roll the leaves into a cigar shape and slice thinly into strips).
Adjust lemon juice, salt and olive oil to taste.
Lalala's ThoughtsBy lalala
This salad is a staple in my diet. It’s quick and easy to take for lunch, high in protein and super tasty!
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