This delicious, crunchy salad is high in vitamins, minerals and antioxidants, including magnesium, zinc, calcium, vitamin E and B group vitamins. It’s an ideal dish to support the nervous system, promote healthy digestion and protect against free radical damage.

Ingredients

Salad

1 cup dry quinoa
1 medium avocado
½ cup baby spinach
1 cup cherry tomatoes
3 shallots
½ cup pecans (or walnuts)

Dressing

1-2 cloves garlic, minced (I use 2)
2 tbsp apple cider vinegar
2 tbsp olive oil
1/8 tsp Himalayan salt

Method

Rinse quinoa a few times in cold water.

Bring quinoa and water to a boil in a medium saucepan, and then reduce to a simmer.

Season with salt.

Simmer for 15-20 minutes until quinoa is fluffy and cooked through.

Remove from heat and let set for five minutes or so. Fluff with a fork.

Make the dressing: in a small bowl, whisk together ingredients and set aside.

Roughly chop the spinach and place in a large bowl.

Add quinoa to the bowl and toss. The heat from the quinoa will lightly wilt the spinach.

Slice the shallots, halve the cherry tomatoes, and dice the avocado.

Add the quinoa, pecans, avocado and combine all ingredients.

Serve immediately or refrigerate to let the flavours blend more.

Vegan, gluten-free

Serves: four people as a side or 2 people as a meal