Ingredients
For the honey mustard dressing
- 6 tbsp mayonnaise it can be light
- 3/4 tbsp yellow mustard
- 1/2 tbsp Dijon mustard
- 2 1/2 tbsp honey
- 1/2 lime squeezed
- 1 tbsp poppy seeds
- Water to adjust the texture
- Salt
For the quinoa
- 1/2 cup quinoa
- 1 tbsp olive oil
- 2/3 cup water
For the salad
- 1/2 cucumber sliced and halved
- 1/2 avocado sliced
- 6 radishes sliced
- 4 tbsp sweet corn cooked
- 1/2 cup purple cabbage sliced
- 5 cherry tomatoes halved
- 12 basil leaves
- 12 mint leaves
Instructions
For the honey mustard dressing
- Put everything except the water in a bowl and mix.
- Adjust texture with a bit of water so it's not so thick.
- Taste and adjust level of salt
For the quinoa
- Wash the quinoa throughly until the water runs clean. Rinse.
- Heat a pot to medium heat and add the olive oil. Use it to sautée the quinua until you see vapor coming off it. Stir constantly.
- Add the water and let it come to a boil.
- Reduce the heat to a low when it h¡comes to a boil and place the lid on top. Let it cook for 15-20min or until it has cooked and dried up completely.
- Fluff up using a fork and let cool completely.
For the salad
- Place the quinoa at the base of the salad and arrange all the ingredients on top so you can see all the colours.
- Mix with the dressing before serving.
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