2 cups quinoa
1 package of frozen edamame beans, shelled (500g)
1 bag of fresh baby spinach
1 tbsp of olive oil
1 can lentils, or 300g fresh lentils (to cook: boil for 30 mins, rinse)
2 ripe avocados, cut in cubes
½ cup Simply Natural Organic Italian with Roasted Peppers or Honey Mustard Dressing
1. Cook quinoa according to the package and leave to cool.
2. Boil edamame according to package.
3. Sauté spinach in olive oil.
4. Mix all ingredients gently.