There are days, like today, when my creativity is asleep and the empty space is replaced by bureaucratic and boring responsibilities. Today is such a day. As if this is not enough, the sun failes all attempts to pierce through the gray blanket of clouds and raging rain.
I spent hours working before I realised that I ate nothing apart from the fruits this morning. So my-hungry-self remembered the boiled plain quinoa in the fridge, which I use for salads, and quickly made a nutrition-rich lunch.
I gathered all it was left – cherry tomatoes, one small ripe avocado, black olives, red onion, dill and mung beans (soaked and left to sprout earlier today). With very little effort I prepared an incredibly delicious salad packed with vitamins and high in protein. It took me less than ten minutes, but I already had the quinoa, which I boiled the night before, and the juicy soft mung beans. This saved me time.
I chopped all ingredients and threw them into the bowl with quinoa. I garnished with handful of pumpkin-sunflower-hemp-seeds to make the salad even more filling. Simple seasoning with olive oil, lemon and dash of balsamic vinegar gave the salad a beautifully rich flavour. I added himalayan salt and freshly grounded pepper.The balsamic vinegar gives the final finish.
Bon appétit :))
- 1 cup cherry tomatoes
- 1 ripe avocado
- ½ small red onion
- 5-6 black olives
- 2-3 tbs boiled quinoa
- Chopped dill
- Handful of pumpkin-sunflower-hemp-seeds, or any seeds you like
- Handful of mung bean sprouts, or soaked overnight
- Olive oil to taste
- Salt and freshly grounded pepper
- 1 tbs balsamic vinegar
- Put all ingredients, the tomatoes being last, in a bowl and mix well.