Parsley & Quinoa Salad

This salad is such an easy way for you to gain maximum benefit from your food, with minimum effort!

Parsley is a particularly special herb since it contains loads of vitamin C, beta-carotene (which is the precursor to vitamin A) and phytoestrogens. 

Add to that the wholegrain, Quinoa, which has many health benefits both for your gut, it's microbiome and your whole body health. Plus it's gluten free if you need to eat a grain that avoids gluten. 

If you'd like to see the video making this dish, head to my YouTube channel here.

1 large handful roughly chopped parsley
1 tablespoon roughly chopped mint 
1 large spring onion, chopped
6 cherry tomatoes, cut into quarters
1 tablespoon chopped raw almonds
1 tablespoon pumpkin seeds 
1 cup cooked white quinoa 
Juice from one lemon
Big pinch of salt and freshly ground pepper
1 tablespoon extra virgin olive oil
Optional - 1 tablespoon pomegranate seeds
Optional - ¼ large ripe avocado

In a bowl toss all the ingredients together, eat soon after, as this salad,
once tossed with the lemon juice, doesn't keep as fresh for very long.

If you want keep the salad longer, leave out the lemon juice until just before serving. Store in an airtight container for 24 hours.