For 2 people Ingredients: 1/2 Aubergine White and red quinoa Handful Mushrooms Handful Sugar snap peas 1 Tomato 1/4 Red onion Juice from 1/2 lemon 1 Lrg spoonful of olive oil Handful of coriander Salt – himalayan ideally   How to: Cook the quinoa in water ligthly fry the aubergine and mushrooms – slow heat is better to keep the goodness in whatever you are cooking Chop all the other veggies and add to a big salad bowl Wait until the quinoa is cold so you don’t cook the raw veggies accidentally Et voila! Vegan, healthy, filling, delicious and instagrammable! Continue reading Quinoa Rainbow Salad