• Lower carb salad.
• Crunchy and juicy texture.
• Fresh clean flavour with no stodge!
• Makes enough for 4 servings.
• No dairy, naturally no gluten.
• No oily, calorific salad dressing.

Other Ingredients

• 1 large stick celery
• 1 Gala apple
• Large bunch of fresh coriander leaves.
• Water.

Method

1. Cook the sprouted quinoa in a saucepan of water for 15-20 minutes or until soft.
2. Remove from the pan and allow to cool.
3. Drain a tin of black eye beans. Transfer half into a salad bowl and the rest into a container in the fridge.
4. Slice the celery and make small cubes of apple, keep the skin on for extra fibre and added colour. Add to the salad bowl.
5. Wash the coriander leaves and carefully pat dry. Separate out the stems from the leaves. Keep to one side.
6. Mix the cooked quinoa into the salad bowl. Then finally gently mix in the coriander leaves and serve.
7. This salad stores well in the fridge for one or two days.