Ingredients

3/4 cup dry quinoa
1 can chickpeas (preferably organic and BPA free)
2 avocados, diced
1 cup cherry tomatoes, cut in half
2 cups baby spinach
2 small red radishes, finely sliced
1 bunch coriander, chopped roughly
1 clove garlic, crushed and chopped

Dressing

1 tbsp ground mustard seeds
1/4 cup fresh lemon juice
2 tsp olive oil
1/2 tsp turmeric powder
1/2 tsp cumin
Pinch of Himalayan salt and ground black pepper

Method

Cook the quinoa in filtered water. You can add home made bone broth to this.

It will take around 15-20 minutes depending on the type of quinoa.

The quinoa should absorb most of the water and become fluffy.

Chop the coriander and spinach. Add to a bowl and set aside.

Place the chickpeas and garlic into this bowl and lightly toss.

Once the quinoa has cooled add to the greens and chickpea bowl.

Add the chopped radish, tomato and avocado to the bowl.

Mix the dressing ingredients together and pour over all of the ingredients in the bowl.

Gently mix and enjoy.

You can place this salad in the fridge for 10 minutes to allow the flavours to develop.

Serves: 2