This is a a quick and easy meal that can be mage in under 30 minutes from scratch. If you don’t have sprouts use micro greens and if you don’t have micro greens just use more herbs. But sprouts are so rich in micro nutrients that if you have the chance to get them, definitely add this super food into your salads.
- 1cup quinoa
- 1 400g can chickpeas
- 2 medium cucumbers (or 1/2 the English cucumber, peeled and deseeded)
- 2 medium tomatoes
- 1 medium red onion
- 1 avocado
- handfull of parsley
- 1tbs olive oil
- 1/2 lemon
- sea salt, pepper
- loosely packed cup of sprouts (here I used beet)
Cook the quinoa according to the packaging instructions.
Drain and rinse chickpeas under running cold water.
Dice the onion finely cut the cucumbers, tomatoes and avocado into 1cm dice.
Add all the ingredients into a large bowl, drizzle olive and season to taste with salt and pepper.
serves 4 ppl
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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