Quinoa Salad with Chlorella Dressing

Serves 2

Salad ingredients

• 150 g cooked quinoa
• ½ cucumber, diced
• 10–12 cherry tomatoes, halved
• ½ red bell pepper, diced
• Handful of rocket or lamb’s lettuce
• ½ avocado, diced

Dressing ingredients

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Chlorella Powder
• 1 tsp mustard
• 1 tsp maple syrup or honey
• Pinch of salt and pepper

Preparation

1. Prepare the quinoa

2. If the quinoa is not yet cooked:

   1. Rinse 75 g uncooked quinoa under cold water.

   2. Cook in 150 ml water for 12–15 minutes until all the water is absorbed.

   3. Leave to cool completely.

3. Then use 150 g cooked quinoa for the recipe.

4. Prepare the vegetables

5. Cut the cucumber into small cubes.

6. Halve the cherry tomatoes.

7. Cut the red bell pepper into small cubes.

8. Dice the avocado (keep until last to prevent discolouration).

9. Wash the rocket or lamb’s lettuce and drain well.

10. 3. Make the chlorella dressing
11. Mix in a small bowl:

1. 3 tbsp olive oil

2. 1 tbsp lemon juice

3. 1 tsp chlorella powder

4. 1 tsp mustard

5. 1 tsp maple syrup or honey

6. Pinch of salt and pepper

1. Whisk well with a fork or small whisk until the dressing is smooth and lightly emulsified.
   (Chlorella dissolves best when you first mix the oil and lemon juice together.)
2. Assemble the salad

3. Add the cooked quinoa to a large bowl.

4. Add: cucumber, tomatoes, bell pepper, and rocket or lamb’s lettuce.

5. Gently fold in the avocado cubes.

6. Pour the dressing over the salad.

7. Toss everything lightly but thoroughly — make sure the quinoa and vegetables are evenly coated.

8. 5. Serve
9. Season further with pepper, salt, or a squeeze of lemon if desired.
10. Serve immediately, or leave for 10 minutes to allow the flavours to develop.