A complete nutritious meal in a bowl with an anti-inflammatory dressing.
This recipe is one of the 60 recipes from my Ebook – Hormonal Balance with Wholefood.
- 1 cup baby spinach
- ½ cup cooked quinoa (see next recipe)
- ½ cup chickpeas (canned & rinsed)
- ½ cup red capsicum, chopped
- ¼ cup cucumber, sliced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 dash Celtic salt & pepper
Put spinach in large bowl & cover with cooked quinoa.
Top with chickpeas, red pepper, cucumber.
Drizzle lemon juice and olive oil. Add dash of salt & pepper if desired. Enjoy!
If you are time-poor find some precooked quinoa or precooked brown rice with lentils or use leftover quinoa from dinner.