2 cups red quinoa
1 red onion
¼ cup cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup almonds
2 heads broccoli
A drizzle of organic olive oil
2 tsp organic coconut aminos
1 tsp linseed
3 tsp organic garlic aioli (egg free)
1 can organic chickpeas
1 tsp paprika
1 tsp cumin
Pinch chilli flakes
Soak the quinoa in cold water for 1 hour.
Drain the quinoa and place in a pot on the stove with 4 cups of water on high until boiling.
Let it simmer for 35 minutes on low.
While the quinoa is simmering chop onion and almonds and place in bowl.
Next add sunflower seeds, pumpkin seeds and cranberries to the mixture.
Cut broccoli into small pieces.
Drizzle olive oil in a pan and add broccoli; fry on high.
Add coconut aminos and linseed and cook until crisp.
Add the broccoli to the mixture.
Rinse chickpeas and cook on high.
Add spices to the chickpeas; paprika, cumin, Himalayan salt, chilli flakes.
After about 5 minutes remove from heat and add to main mixture.
Drain the quinoa and rinse well.
Add to the mixture, stir garlic aioli through the entire salad.
Ready to serve.