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.
