A light yet satisfying lunch!
Ingredients: (Makes about 4-6 servings)
For the Salad…
1 cup quinoa
1/4 cup peeled diced cucumber
1 cup chick peas
1/2 cup red pepper diced
2 cups baby bok choy thinly chopped
1 Tbsp sesame seeds
Bring 2 cups of water to a boil, add quinoa then reduce heat to medium low. Cover and simmer for about 15 minutes until water is absorbed. Put cooked quinoa in a bowl and add all remaining ingredients stirring to combine.
For the Dressing….
1 Tsp minced garlic
1 Tbsp pure orange juice
2 Tbsp Rice Vinegar
1 1/2 Tbsp low sodium soya sauce or Tamari
1 1/2 Tbsp Sesame oil
1/4 cup Avocado Oil
1/4 – 1/2 Tsp grated ginger depending on your taste
Whisk all ingredients together in a bowl, or add all ingredients to a mason jar and put on the lid and shake it up!
I like to keep the batch of salad (undressed) in the fridge. Take out what you need and drizzle however much dressing you like!