More and more with time there are fewer boundaries between what is breakfast food and what is lunch or dinner food for me. This refreshing salad, perhaps more like a simple lunch dish, is ideal on warm, sunny mornings.
Quinoa is a wonderful (high-alkaline) source of protein, it’s nutty and light, but also satiating. Millet, a staple pantry item in a Chinese household, a mildly acidic grain (the least acidic compared to others), similar to couscous in appearance, but less dense and heavy. I like this dish to be very simple with fresh, raw ingredients and lots of extra-virgin olive oil drizzled on top. This dish serves 2 or 1 if you’re really hungry!
I don’t need to tell you about the health benefits of eating the nutrient-dense avocados on a regular basis. They are high in essential fats and provide us with a combination of 20 vitamins, minerals and phytonutrients. These nutrients include vitamin E, vitamin C, folate, fibre and potassium in the highest amounts as well as iron, lutein and beta-carotene. They are sodium-free and cholesterol-free, and provide a nutrient boost when eaten alongside other foods (including lemon juice) because they support the body’s absorption of alpha-carotene, beta-carotene and lutein.
Yellow millet, cooked, 80g
Quinoa, cooked, 80g
Ripe avocado, 1
Fennel bulb, sliced, 1
Fresh parsley, a handful
Lemon, juiced, 1/2
Extra-virgin olive oil, a drizzle
Smoked paprika, a pinch
Sea salt, to taste
Ground black pepper, to taste
If the quinoa and yellow millet are already cooked, only 5 minutes.
1. Mix the quinoa and yellow millet in a bowl with sea salt, smoked paprika and black pepper.
2. Roughly chop the parsley, fennel bulb and avocado and toss into the bowl.
3. Drizzle with olive oil and lemon juice, add seasoning and mix well.
Add another seasoning of your choice like cumin seeds, caraway seeds or cayenne pepper.