By: Elna Botes van Schalkwyk

1 cup quinoa – well rinsed
2 cups water
½ tsp Himalayan salt
1 tbsp olive oil
  • Cook up the quinoa first. 
  • Simmer it for about 15 minutes. 
  • It should be cooked and soft. 
  • Set aside and let it cool down.
½ cup chopped onions
1 cup peeled and chopped cherry-tomatoes
1 cup grated baby marrows

Salad dressing:
½ cup almond milk
Zest of one lemon
1 tbsp whole grain mustard (gf)
½ tbsp sweetener of your choice
2 tbsp chopped parsley
1 tbsp chopped mint leaves
Himalayan salt and cayenne pepper
  • Mix the veggies with the quinoa.
  • Mix all the ingredients for the salad dressing – add to the quinoa and veggies.
  • Mix well and add Himalayan salt and cayenne pepper to taste.
  • Put in refrigerator for approximately 1 hour before serving.
Enjoy! ♥