Zesty Lemon Quinoa Salad

1 cup cooked quinoa 

1 Lebanese cucumber, diced 

1 red capsicum, diced 

6 cherry tomatoes, halved

1 stalk celery 

1/2 cup chickpeas 

1cup spinach leaves 

a handful of mint, basil and parsley, chopped finely 

a handful or two of almonds or pistachios 

Zesty Lemon Dressing 

1/3 cup cold pressed olive oil 

juice of 1 lemon 

1 drop lemon essential oil (this is optional if you have some on hand) 

salt and pepper 

small pinch of cayenne pepper 

Combine all dressing ingredients together, adjust to your tastebuds 

Combine cucumber, capsicum, cherry tomatoes, celery, chickpeas and spinach leaves in a bowl 

Add in the herbs and nuts, toss to combine 

Add in the quinoa and mix it all through

Toss through the dressing 

Enjoy x 

NOTE I soak my quinoa overnight in some filtered water and a splash of ACV to help remove saponins. Saponins are just a natural insecticide that forms naturally to protect the seed and can give the quinoa a slight bitter taste if not removed. The next day, rinse the quinoa with fresh water then pop into your saucepan with about 1.5 cups of water or broth or stock and cook gently over medium heat for about 15 minutes.