| Prep | Cook | Ready in | Servings | |
| 10 min | 15 min | 25 min | 4 |
| 1 head | Baby bok choy (chopped) |
| 2 medium | Carrots (sliced into half moons) |
| 1/2 cucumber(s) | Cucumber (sliced into half moons) |
| 2 tbsp hulled | Hemp seeds, shelled |
| 1/4 cup | Kalamata olives (leave whole) |
| 1 head | Lettuce, romaine (rinsed and chopped) |
| 1/4 cup | Red onion (diced) |
| 1/4 cup | Sunflower seeds (sprinkled on top) |
| 1 clove(s) | Garlic (for dressing) |
| 3/4 cup | Lemon juice (for dressing) |
| 3 tbsp | Olive oil (for dressing) |
| 1 tsp | Oregano, dried (for dressing) |
| 1 cup | Quinoa, uncooked (cook as per package instructions) |
1. Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan as per package instructions. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
2. Spread cooked quinoa on a large dinner plate and place in the fridge to chill. (optional)
3. Make dressing by combining olive oil, lemon juice, oregano, and garlic. Or use Raw Foodz Glorious Greek dressing. Toss with quinoa.
4. Add fixings and mix with dressing.
Enjoy!
| Fruit | 0.4 |
| Grain | 2.1 |
| Meat Alternative | 0.3 |
| Vegetables | 3.9 |
Nutritional Highlights
Quinoa
is very high in fiber, it is a complete protein and low in the glycemic index
Bok Choy
is a great source of fiber, it is high in folate, calcium and B6
Hemp Seeds
are a complete source of protein providing all essential amino acids
