This salad is full of all the stuff that you think about eating as you slice off another piece of buckwheat toast for your second meal of avo toast in one day. Even better, it’s the kind of thing that you can make once at the beginning of the week to guarantee yourself at least one solid meal every day that week. You can even make it the following week without getting tired of it by mixing up some of the ingredients.
Quinoa, the protein-rich non-grain is one of my faves. If soaked and cooked properly, it tastes neutral and has a really nice texture. Soaking it also makes it far easier to digest. If you think you’re not a quinoa fan, try cooking it this way, or take the time to make this recipe (it’s pretty straight forward), and you’ll change your mind. Switch it out for buckwheat or millet, if you need a change.