A simple healthy salad recipe for those lazy evening when you don't want to spend too much time in the kitchen.
1 avocado (pitted and diced)
385g baby spinach
64g red bell pepper (strips)
64g yellow bell pepper (strips)
64g cherry tomatoes (halved)
118ml extra-virgin olive oil
118ml lime juice
1 tablespoon honey
4 cloves fresh garlic (pressed)
2 teaspoons of Neema Green Chilli Paste
1/2-1 teaspoon salt
1 teaspoon ground cumin
Place olive oil, lime juice, honey, garlic, cumin, salt, and the African green bullet chilli paste into a mason jar, blender, or food processor. Seal the lid and shake or blend until well combined. Taste and re-season as desired.
Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed (15-20 minutes). Let it cool. Top spinach with quinoa, avocado, bell peppers, avocado and tomatoes. Toss with dressing to serve.