Serves 2. GF, NF
100g quinoa
1 avocado
½ courgette
75g edamame beans
50g peas
Handful of mint
Handful of salad leaves
Dressing:
1 lemon, juiced
2 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, crushed
Method
Cook the quinoa in stock according to packet instructions.
Use a peeler to cut thin slices of the courgette.
Defrost peas in warm water.
Make the dressing by whisking all ingredients in a bowl.
To serve, place the quinoa and salad leaves into a shallow bowl, add the vegetables and pour over the dressing.
"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
