¾ cup cooked quinoa
1 ½ cups heirloom tomatoes, quartered
⅓ cup tender stem broccoli
¼ cup basil, roughly chopped
For the dressing:
1 inch ginger, finely chopped
2 tbsp olive oil
1 tsp brown rice vinegar
½ an apple, grated on a microplane or the finest section of a grater
Pinch of Himalayan pink salt
1. Start by cooking your quinoa or weighing out the correct amount of pre-cooked quinoa. Place in a bowl and cool if necessary.
2. Finely chop the raw broccoli so that each piece is about the size of a pine nut. Add this to the bowl of quinoa with the tomatoes and basil and combine together.
3. Next make the dressing by combining all of the ingredients together in a glass and mixing really well until incorporated. Pour over the quinoa mixture and combine together.
Natasha Corrett provides Fridge Fill Detox Cleanses at http://honestlyhealthyfood.com/