Quinoa Rainbow Salad

Eating Healthy can be fun and creative, but we all need a little inspiration from time to time. So here is a salad I made recently with what I had at home. It was so good that I had to share. Bon appetit!

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 spoonful of coconut oil for the aubergine and mushrooms
1 Lrg spoonful of olive oil to add at the end for taste
Handful of coriander
Salt – himalayan ideally

Β 

How to:
Cook the quinoa in water.
Lightly fry the aubergine and mushrooms – slow heat is always 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.
Put everything together and add the olive oil and lemon juice.

Et voila!
Vegan, healthy, filling, delicious and instagrammable!

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