Suitable for dairy free, gluten free, onion free, tomato free, vegan, and vegetarian diets.*

Makes 278 g.

Ingredients

150 g	quinoa
40 g	spinach
20 g	mint	fresh
50 g	black olives
2.5 ml	lemon juice
10 g	coconut oil
2.5 ml	cider vinegar
1 g	mustard
2 g	brown sugar

Instructions

Boil Quinoa (pref red) drain. Rough chop spinach, mint stir through rest ingredients while still hot. Keep hot. Wrap in teatowels to insulate. Pip Warning on olives