My recipies are easy. No scrolling to get to the point.
Today for lunch I serve my Rainbow salad: healthy, easy, delicious, quick to make.
Ingredients:
4 medium sized beetroots
2 medium sized carrots
Handful of almond (or any other nut you like)
A bowl of baby-spinach
1/2 of coriander bunch
1 avocado
1/2 cup of quinoa
1 orange
1/2 of small red onion
Olive oil / salt / Coriander seed powder / Lime
Instructions:
Beetroot & carrots
Chop carrots and beetroot into small cubes.
Place in separate trays / oven dishes.
I love olive oil so I used 2 tbs for each dish + a sprinkle of coriander powder.
Depending on how crunchy / raw you like them bake at 180 degrees for 20-40 minutes (stir once half-way).
Almonds
Chop (I use a knife), dry pan fry until fragrant and not burning. STIR all the time!
Orange
Peel and cut to your desired sized slices.
Quinoa
Wash well for 1 min under running water. Cover with 1 cup of water. Get to boil, reduce heat and cook for 15 min, then let sit for 5 min.
The rest: wash and chop the rest