Quinoa Detox Salad

INGREDIENTS

(Serves 4 - 6)

  • 1 beetroot, shredded

  • 1 carrot, shredded

  • 1 red apple, shredded

  • 1 small bulb fennel, shaved

  • 4 tuscan kale leaves, thinly sliced

  • 3 spring onions, thinly sliced

  • 1 ½ cups cooked and cooled quinoa

  • 1 cup mint leaves, chopped

  • 1 cup parsley leaves, chopped

 

Lemon and Honey Dressing

  • ¼ cup (60ml) fresh lemon juice

  • ¼ cup (60ml) extra-virgin olive oil

  • 1 clove garlic, crushed

  • ½ teaspoon honey

  • Salt and pepper, to taste

METHOD

STEP 1.

To make the lemon and honey dressing place lemon juice, oil, garlic and honey in a small jar with a lid. Season with salt and pepper. Shake until well combined. Set aside for flavours to infuse.

STEP 2.    

When ready to serve, place beetroot, carrot, apple, fennel, kale, spring onion, quinoa, mint and parsley in a large mixing bowl.

STEP 3.    

When ready to serve, pour over dressing and toss to combine.

TIPS:

  • For even shredding use a julienne shredder that can be found in Asian supermarkets

  • To get 1 ½ cups cooked quinoa, cook ¾ cup uncooked quinoa using the absorption method