Ingredients:
- 1/4 cup quinoa and/or mung bean sprouts
- 1/2 cup filtered water (omit this if swapping quinoa for mung beans)
- 1 rib (leafstalk) celery
- 1 medium red bell pepper OR 2 fresh tomatoes (in season)
- 1/2 bunch fresh parsley, very finely chopped
- 2 Tbsp. fresh basil, finely chopped (or 1 Tbsp. dry)
- 2 Tbsp. finely chopped chives or green onions
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 avocado
- 1 tsp. dry oregano (or 1 Tbsp. fresh)
- 1/4 tsp. natural salt
- black pepper or cayenne powder (to taste)
Instructions:
- Thoroughly rinse the quinoa in a fine sieve and cook in 1/2 cup of water (about 15minutes). Set aside to cool.
- Dice the celery and pepper/tomatoes and place them in a medium salad bowl. Add the finely chopped parsley, basil and chives.
- Add the lemon juice and dry herbs, if you are using them.
- Halve the avocado and store the half with the stone. Quarter the other half and remove the flesh in one piece from each quarter.
- Place on a chopping board, rounded side up, and dice. Add to the salad.
- Add the cooled quinoa and the salt.
- Mix well, pack tight and let the salad sit for about 1/2 hour for the flavours to blend. Adjust flavours with optional black pepper/cayenne powder; then, fluff up with salad spoons and serve.
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