Black quinoa salad
Black quinoa, grilled vegetables, an olive-oil lemon dressing, chopped nuts, avocado and fresh mint leaves, this is the ideal recipe for radiant skin.
Ingredients
- 1 cup quinoa
- 1 teaspoon Himalayan salt
- 1-2 tbsp coconut oil
- 3 garlic gloves
- 1 bunch spring onions
- 20 cherry tomatoes
- 1 avocado, cut into 1-inch pieces
- ½ cup mint leaves
- ¼ cup chopped toasted pistachios or almonds
- Freshly ground black pepper and sea salt to taste
- ¼ cup olive oil and 3 tablespoons fresh lemon juice
Preparation
- Bring quinoa to boil in a pan with a teaspoon of Himalayan salt. Use 1 cup quinoa and 2 cups water. Cover, reduce heat to low, and simmer. Turn fire off after 10 minutes, let cool in the pan for 15 minutes.
- Preheat oven to 175 degrees Celsius.
- Slice spring onions in 5 cm pieces.
- Combine spring onions, tomatoes and garlic in a baking tray lined with parchment paper.
- Drizzle with melted coconut oil.
- Place in preheated oven for 15 minutes.
- Add quinoa to a salad bowl
- Whisk lemon juice and ¼ cup oil in a small bowl. Drizzle over quinoa and toss.
- Top with avocado, mint leaves and chopped nuts.
- Season with pepper and sea salt to taste.
