Power up your protein intake with this delicious gluten-free quinoa salad packed with micronutrients!
Ingredients:
1 egg
2 cups cooked quinoa
6 cherry tomatoes
1 carrot (grated)
15cm cucumber (grated)
50g feta cheese
Fresh coriander leaves
1-2 handful walnuts
3 tbsp. mixed seeds (sesame, pumpkin, sunflower)
3 tbsp. extra virgin olive oil
1 tbsp. pumpkin seed oil (optional)
3 tbsp. apple cider vinegar
Salt & pepper to taste
Prepare all the ingredients by washing and chopping up the vegetables. Boil the quinoa and allow the quinoa to cooldown. While the quinoa is cooling, fry the egg in a pan. Place all the ingredients into a large bowl and mix together.
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