Quinoa Salad with Beet
1 400g can chickpeas
2 medium cucumbers (or 1/2 the English cucumber, peeled and deseeded)
2 medium tomatoes
1 medium red onion
handfull of parsley
1tbs olive oil
sea salt, pepper
loosely packed cup beet
Cook the quinoa according to the packaging instructions.
Drain and rinse chickpeas under running cold water.
Dice the onion finely cut the cucumbers, tomatoes and avocado into 1cm dice.
Add all the ingredients into a large bowl, drizzle olive and season to taste with salt and pepper.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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