• 2 cups uncooked grains (I used a combo of multi coloured quinoa, amaranth, millet, buckwheat, kana)
  • 1 beet spiralized
  • 6-8 radishes, thinly sliced
  • 1/2 cup fresh green peas
  • 1/4 purple cabbage, finely chopped
  • 1/2 cup raw almonds, finely chopped
  • 4 leafs of kale, thinly chopped
  • 1 can of black beans, drained and rinsed well


  •  3 tbsp apple cider vinegar with “mother”
  • 1/2 lemon squeexed
  • 2 tbsp avocado oil
  • squirt of whole grain dijon mustard
  • 1 tbsp cilantro finely chopped
  • 1 tbsp raw honey
  • sea salt and ground pepper to taste


1. Cook grains until light and fluffy.

2. Place all salad ingredients into a big bowl with grains and mix together.

3. To make dressing, place all dressing ingredients into a mason jar and shake well.

4. Pour dressing over salad and toss well.

5. Serve immediately and then refrigerate leftovers in mason jars to take on the go for lunch :)

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