Recipe for 2
Preparation time: 10 minutes
1 cup cooked quinoa
1 cup spinach leaves
1 cup grated purple cabbage
4 spring onions cut in slices
½ bunch of cilantro leaves, cut
¼ cup whole black olives pitted
1 medium avocado, sliced
4 tablespoons of extra virgin olive oil
2 tablespoons white Balsamic vinegar
1 teaspoon raw honey
1. In a large bowl mix the quinoa, the spinach leaves, the cabbage, the spring onions, the cilantro, the black olives and the avocado.
2. In a small glass jar mix the olive oil with the Balsamic vinegar and the raw honey. Mix very well and pour over the salad.
3. Mix well and serve!