Why is this the best ever? Because is so simple to make, tastes so fresh, yummy and is satisfying at the same time. If you ask my chefs what is it that I eat the most at Passion, apart from onion free guacamole and our soup of the day is certainly this salad. Love it!
8 tablespoons cooked quinoa
¼ cup finely cubed tomato, outside part only
¼ cup finely cubed cucumber
1 tablespoon finely chopped red onion (I skip on this, but that’s just me!)
2 tablespoons finely chopped parsley
1 tablespoon finely chopped mint
1 handful oven baked sourdough croutons
Place all ingredients in a bowl, season with olive oil, lemon juice and sea salt. Stir well. How easy is that? Lunch done
Cube sourdough bread or any leftover bread you have, sprinkle with little olive oil and place on baking tray and bake in the oven until golden and crispy. Toss it in salads, add
it to soups or simply dip it in hummus or guacamole as snack on the go as I usually do.