Quinoa Salad – serves 4 -6
2 cups of quinoa
1 handful almonds
1 bunch fresh parsley
1 apple sliced
1 cup of cabbage of your choice sliced thinly
Cook the 2 cups of quinoa in 4 cups of water along with the almonds for 15 minutes, covered. Let rest for 5 minutes.
Roughly chop the parsley, slice the apple and the cabbage, and toss everything together with the dressing while the quinoa is warm.
Serve warm or cold. Add hardboiled eggs or beans to make a full vegetarian meal, or top with meat of your choice for a carnivore’s dinner.