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Next time you make quinoa as a side, make extra and store it in your fridge. It keeps well, and is perfect for making yourself a quick, easy, cold quinoa salad for lunch the following day. Here’s how I make mine!
What You’ll Need:
One can of chickpeas
Two cups of quinoa
Half an apple
One piece of baked tofu
Handful of apricots
Roughly chopped parsley and mint
Salt, pepper, and lemon to taste
Simply chop up all the ingredients, mix together, and add salt, pepper, and a squeeze of lemon!