500g cooked black quinoa (about ½ a pack of Quinola Mothergrain Black Quinoa)
½ red onion
1 small yellow pepper
2 sticks of celery
2 grated carrots
½ a grated raw beetroot
Some fresh mint and basil
130g (1/2 a cup) of freshly squeezed orange juice
70g peanut butter
10g sundried tomatoes
25g lime juice (one lime’s worth)
1 càc (5 g) de Chipotle Hot Sauce
20g agave syrup
1 pinch of salt
Cook 200g black quinoa in boiling water for 20 minutes and drain. Whilst the quinoa is cooking blend together all the sauce ingredients in a blender until a homogenous texture obtained. Chop up the vegetables for the salad.
Rinse the cooked quinoa under cold water and mix in with the chopped vegetables and herbs in a salad bowl. Add the prepared sauce and serve up!