We are in healthy eating mode at the moment which means lots of tasty salads for lunches and dinners. This was thrown together with some leftovers in the fridge to use up the purple carrots that were getting a bit old and the cooked quinoa needed to be used up. We ate it with the Fennel and Lemon Pork and it was a great combo with the nutty flavour of the quinoa and purple carrots going really well with the fennel and pork recipe coming up later today. A salad to be repeated for sure, although one that may turn out to be different every single time.
Quinoa, Spinach and Purple Carrot Salad
- 6-8 small purple carrots peeled and grated
- 2 cups cooked red quinoa (any colour will do)
- 2 ripe tomatoes, diced
- approx 2 cups washed baby spinach leaves
- 1/2 cup torn fresh basil leaves
- 2 tbl sp. olive oil
- 1 tbl sp. balsamic vinegar
Prepare your salad veggies and then combine well in a bowl. Serve freshly dressed with your favourite BBQ meat or even some grilled haloumi cheese.
Happy Cooking & Happy Eating