Confetti Salad

Quinoa makes a filling and nutritious meal on occasion. It is a good alternative to potato, but is high in carbs, so only eat in moderation. Play around with the ingredients. Sometimes dried apricot is nice for a change. This salad has been added because it has loads of nutrition in it.

Ingredients:

• 3/4 cup water
• 1 tsp olive oil
• 1/2 cup quinoa, uncooked and rinsed (under 1g of sugar per 100g but 64g of carbs)
• 1/2 red onion, finely chopped (spring onions work too)
• 1/4 cup green and/or red capsicum pepper, diced (Red has 4.3g of sugar per 100g and 7g of carbs. Green has 2.4g of sugar and 2.4g of carbs)
• 1/4 tsp mild curry powder
• juice of 1/2 a lemon
• 1/2 cup mixed diced vegetables such as kale, carrot and green beans
• about 1 - 2 Tbsp of chopped fresh herbs such as basil, parsley, chives or cilantro
• salt and ground black pepper to taste
• 1 chopped avocado
• a handful of cherry tomatoes and baby spinach (optional - when serving)

Directions:
1. Cook the quinoa as per directions: bring water to the boil and pour in quinoa and oil.
Reduce heat to a simmer and boil for about 15 mins or until water has been absorbed.
2. Place the cooked quinoa into a bowl, and chill in refrigerator until cold, around 20 mins.
3. Remove quinoa from fridge and stir in all the other ingredients except avocado and
tomato.
4. Season to taste with salt and pepper.
5. Chill before freezing.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear