QUINOA SALAD

SALAD:

3 cups cooked quinoa

2 (red and yellow) grilled peppers

1 egg plant, thinly sliced and grilled

Baby spinach (optional)

2 cups shredded chicken (cooked)

1 cup sweet corn
Micro-herbs

VINAIGRETTE:

2/3 cup olive oil

1/3 cup balsamic vinegar/ lime juice

Season

Assemble salad.

Move Magazine Food Shoot w/ Ma’am Dorah Sitole.

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