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2 2/3 tbsp Quinoa (uncooked)
1/3 cup Water
2 tbsp Cilantro (chopped)
1/4 cup Chickpeas (cooked)
3 oz Tofu (extra firm, patted dry, cubed)
1/4 tsp Sea Salt
1/2 Lime (juiced)
1/2 Avocado (sliced)
1/2 Mango (sliced)
1. Combine quinoa and water together in a saucepan. Place over high heat and bring to a
boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15
minutes or until water is absorbed. Remove lid and fluff with a fork.
2. Once cooled, combine the quinoa with the remaining ingredients in a large bowl. Adjust
salt as needed. Divide between bowls and enjoy!
Refrigerate in an airtight container for up to four days.
Each serving equals approximately 1 1/2 cups of salad.
Add chilli powder or red pepper flakes.
Add in cucumber, corn, red onion and/or green bell pepper.