This salad was a complete accident. The result of a late night return flight home from a weekend away, to a “What’s for lunch tomorrow?” question (you have to love that question at 11pm on a Sunday night! That or the question on a Monday morning). As cooking is my meditation- and clearly a sheer joy of mine- buying lunch is always a last resort kind of thing for me.
This salad is simply a fridge clean out turned super yummy. Super successful.
Here’s the thing. Quinoa is a staple- in most peoples homes (Even my grandmother has quinoa. So so cool!). But if you haven’t quinoa you have options. You always have options here at Practise Glow. Use buckwheat or brown/ black or red rice. Haven’t got the slaw? Use finely sliced spinach, kale or even cos lettuce.
My favourite way to eat this salad is to top it with a gorgeously ripe avocado plus a good splash of extra apple cider vinegar and a sprinkling of salt. Delish. Ready. Steady. Cook the easiest salad you will ever make.
1/2 red cabbage, finely sliced
2 large carrots, grated
2 cobs of corn, cooked
1 cup sliced cheery tomatoes
1 cup coked quinoa **
1/4 cup sesame seeds
1 ripe avocado, sliced
Olive oil and apple cider vinegar to taste
Remove the corn from the cobs. Add all of the ingredients into a large bowl and toss to combine. Splash on a generous amount of olive oil and apple cider vinegar and season the salad with a generous few pinches of salt, pepper and chilli flakes. Pile into bowls and top with the avocado. Enjoy.
** I cooked my quinoa with about 1/2 tablespoon of cumin and paprika. I added 2 cloves of minced garlic, salt, pepper and chilli flakes to taste. These flavours seep into the quinoa while cooking, adding a subtle but delicious taste.