Large handful of fresh herbs: mintparsley, oregano
One stalk of celeryfinely chopped
¼cupsunflower seeds
¼cuppine nuts
Micro greens
Sea salt and freshly ground black pepper
Instructions
Pop the quinoa in a sieve and rinse well, then add to 2 cups of cold water in a pot, bring to the boil, reduce to a simmer, and cook for 15 to 20 minutes.
In a hand held stick blender, blitz the avocado, coriander, olive oil and salt to make a green sauce.
Fold this through the cooked quinoa with the zucchini, fresh herbs and celery.
Gently toast the sunflower seeds and pine nuts, then sprinkle over the quinoa salad.
Top with freshly picked micro greens and fresh herbs, season with sea salt and freshly cracked black pepper.