1/4 bag Quinoa
1 litre Water
2 teaspoon Veg Bouillion
1/4 Red Cabbage (thinly sliced on meat slicer)
1 Cooked Beetroot julienned
10-12 Fresh Black Olives
1/4 cup Diced & Roasted Butternut Squash
1/4 cup Diced Feta Cheese
2 Tablespoons Cooked Edamame Beans
4-5 Thinly Sliced Chestnut Mushrooms
1/4 teaspoon Toasted Sesame Seeds
Baby Cress to garnish


Cook Quinoa in water & Veg Bouillon (double the water to the amount of Quinoa).

Simmer for 20 minutes and remove from heat, spread on pan to cool.

Mix cabbage and beetroot together.

To assemble the salad-start with the quinoa, then cabbage/beetroot, then butternut
squash, then feta, olives, edamame beans and mushrooms.

Top with either 2 strips of salmon or 3 slices of smoked chicken, then garnish with sesame
seeds ands baby cress.