INGREDIENTS:

1 cup quinoa

1/2 cup radish pieces white or red,  washed and chopped

2 cups finely chopped lettuce, washed and chopped

2 cups baby spinach, washed and finely chopped

1 medium cucumber,  washed and finely chopped

1 medium carrot, washed and finely chopped

1 medium tomato, washed and chopped

1/2 cup moong sprouts

1 cup ripe mango pieces

2 tablespoons pumpkin seed

1 teaspoon fresh lemon juice

salt to taste

 

METHOD:

1. Cook the quinoa  according to packet instructions (when you cook put  little salt in), and set to the side.

2.  Take a bowl and mix the radish, lettuce, spinach, cucumber, carrot, and tomato. Add in the cooked quinoa, moong sprouts, mango, pumpkin seeds, lemon juice, and salt. Mix until just combined.

3. Serve immediately or put in fridge to serve later.

Note:  Vegan, Gluten Free, Dairy Free, Nut Free, Allergy Friendly