Rainbow Salad

I had absolutely no problem naming this salad, it really is a veggie rainbow of pure deliciousness. The array of beautiful colours not only makes it visually appealing, but it tastes amazing too. You can make this salad with whatever vegetables you happen to have in your fridge - the fresher the better! My homemade paprika hummus really adds to this salad another level of awesomeness. It certainly is a salad that will impress. You can serve it on its own for a healthy light lunch, or as a side to a meaty dish of your choice. It's not often a simple salad can be such a show stopper on a table of amazing foods. The health packed spring onion and red pepper quinoa combines beautifully with the crunchy carrots, creamy avocado, sun-kissed tomatoes and the punchy paprika hummus. I really couldn't recommend this more. It's bursting full of a diverse range of vitamins and minerals that will keep you glowing with health and happiness all day. 

Makes a large bowl (serves 4-5)

2 large carrots (peeled)

3 spring onions

3 jarred roasted red peppers or 1 fresh red pepper

1 ripe avocado

1 iceberg lettuce 

1/2 a large pomegranate 

the best paprika hummus

200g of quinoa

3 cups of water

salt to taste

Method

- Add the 3 cups of water and a pinch of salt to the quinoa in a pan and bring to boil. Then simmer over a medium-low heat for 10 minutes. Stir in 1 chopped spring onion and 1 sliced roasted red pepper (or 1/4 of a deseeded fresh red pepper) to the quinoa. Then let it simmer for a further 2 minutes. Add a little more water if quinoa has boiled dry.

- Slice the avocado, remaining pepper(s), lettuce, carrots, spring onions and place in the bowl. Add the quinoa once cooked. Place on top a large dollop of the hummus and scatter the pomegranate seeds over the salad to serve.

Enjoy!