Tuesday, April 9, 2013
Quinoa, beetroot and avo salad ~ Dr Mol Show
Serves 2 - 4
2 cups quinoa, cooked according to packet instructions
1 cup edamame beans
2 large beetroot, peeled and shredded (into fine matchsticks)
2 carrots, peeled and shredded (into fine matchsticks)
1 bunch spring onions, shredded
Handful pea shoots
Handful fresh basil
1 firm ripe avo, diced
1/4 cup olive oil
Juice of 1 lemon
2 tsp tahini
1 tsp honey
1 fat clove garlic
Salt and milled pepper
Arrange all ingredients in piles on a platter.
Whisk dressing ingredients together and adjust seasoning to taste
Drizzle dressing over salad and serve.
Add shredded roast chicken breast if you like.