- 2 cups of cooked quinoa
- Zest of 1 x lemon
- Finely diced veggies:
- 2 small tomatoes
- 10 red kale leaves v finely diced
- 1/2 cucumber
- 2 spring onions
- 1 cup of a small red cabbage shredded finely
Toss veggies with quinoa. Lightly toast 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds and add to the mix when cooled.
Drizzle with equal parts:
hemp or flax oil and apple cider vinegar. Add the lemon zest and sea salt and pepper to taste.