Vegan I Gluten Free
Time: 30 minutes
2/3 cup quinoa
1 1/2 cup water or vegetable broth
1/2 red bell pepper, diced
1/2 cucumber, diced
2 small shallots, diced
1/2 cup sweet corn kernels, rinsed and drained
1/2 cup green peas, rinsed and drained
1/2 cup cherry tomatoes, diced
1/3 cup purple cabbage, diced
1/3 cup fresh cilantro, chopped small
1/4 cup fresh Thai Basil, chopped
2 spring onions, chopped small
Salt and pepper to taste
1 avocado, sliced
1 lemon, juiced
Add the quinoa and water/broth to a small sauce pan and bring to a boil over medium high heat. When boiling, reduce the heat to low and cover. Cook 15-18 minutes, or until the liquid is absorbed. Remove from the heat and set aside to cool.
Prepare all the vegetables and herbs, chopping very small. Place everything but the avocado and lemon juice into a medium mixing bowl.
Add the quinoa, when cooled, to the vegetable mixture. Stir to combine.
Mix in the avocado and lemon juice. Taste and adjust as desired, adding more lemon, herbs, salt/pepper.
Enjoy cold/room temperature. Store leftovers in the fridge 1-2 days.