QUINOA SALAD WITH PURPLE CABBAGE AND AVOCADO
PREPARATION TIME: 10 MINUTES
SERVES: 2 PEOPLE
1 cup cooked quinoa
1 cup spinach leaves
1 cup grated purple cabbage
4 spring onions cut in slices
½ bunch of cilantro leaves, cut
¼ cup whole black olives pitted
1 medium avocado, sliced
4 tablespoons of extra virgin olive oil
2 tablespoons white Balsamic vinegar
1 teaspoon raw honey
1. In a large bowl mix the quinoa, the spinach leaves, the cabbage, the spring onions, the cilantro, the black olives and the avocado.
2. In a small glass jar mix the olive oil with the Balsamic vinegar and the raw honey. Mix very well and pour over the salad.
3. Mix well and serve!
By Christina Economidou Pieridou