Who says quick, on-the-go breakfasts can't be healthy? This quinoa breakfast salad takes just 10 minutes to make and can be stored for up to 5 days. Pop the salad in mason jars and you are good to go!
This recipe is gluten and dairy free, high in protein, calcium and energy to keep you going… and the best part is, it’s packed full of fresh flavour.
SERVES 4 I Takes 10 minutes
- ½ cup quinoa - Soaked in water overnight and drained.
- ½ cup tightly packed mint, chopped
- ½ cup fresh blueberries
- 3 fresh figs, sliced
- ½ avocado, diced
- pomegranate seeds
- juice of ½ lime
- ¼ cup Activated Walnuts, roughly chopped
- ¼ cup Activated Almonds, roughly chopped
- sunflower seeds
Step 1 :Soak quinoa in water overnight. In the morning drain and rinse thoroughly.
Step 2 :Add the quinoa, mint, blueberries, figs, avocado and pomegranate seeds to a big bowl. Stir to combine.
Step 3 :Squeeze the juice of ½ lime into a jar and add a good swig of olive oil and season with salt and pepper. Seal the lid of the jar and shake well to combine. Pour the dressing over the quinoa and gently mix through.
Step 4 :Sprinkle over the chopped nuts and a handful of sunflower seeds. This will store well covered in the fridge for 5 days.
Recipe courtesy of Loving Earth
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