Simple zesty quinoa salad

Kinder Kitchen reveals their version of Jennifer Anniston’s viral salad with a few nutritionist-approved and seasonal tweaks.

INGREDIENTS 

For the salad

1-2 handfuls rocket or spinach

1-3 ½ cup cooked quinoa (please look for quinoa grown in the UK)

1 cup of your choice of cooked veg, I’ve gone for mushrooms fried in spices and soy sauce as well as steamed asparagus, which is in season and so delicious at the moment (it’s also an excellent source of prebiotic fibre to support digestive health)

2 boiled eggs (if you don’t eat eggs, sub for ½ cup tofu or beans, or another animal-based protein if you eat it)

2 tablespoons toasted nuts or seeds

Optional extras: micro herbs/greens and sauerkraut or kimchi

For the dressing

1/3 cup tahini

The juice of 1 lemon

2 tablespoons olive oil

Pinch of sea salt

Water as needed

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