Last week on Instagram I commented that I had done a good job making healthy breakfast for a week, and because of that I would try to focus on lunch/dinner options in the future.
Well, well, well, it was my birthday week last week and I totally lost track of my goal. I probably only ate one healthy meal.
This week I’m already off to a good start and I’m very excited about the rest of the week. I’ll be eating this salad over two meals but it can actually serve up to four people. Today I ate it with pan-fried bass fish and tomorrow I’ll be eating it with chicken.
I hope you like it.
- 200g cooked quinoa
- 2 kale leaves, chopped
- 1 bunch broccolini
- 30g cranberry, roughly chopped
- 30g almond, roughly chopped
- 60g pomegranate
- 1tsp sumac
- Dill to taste
- Black pepper to taste
- Salt to taste
- Lime juice from 1/2 lime
- Hemp oil to taste
- Finely cut the floret of the broccolini so it can have the same size of the quinoa grain.
- Mix all ingredients together and serve it.