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

Makes 278 g.

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

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


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.