1 cup quinoa
1 tbsp spring onion, thinly sliced
1 pear chopped – golden, firm works well, thinly sliced
2 celery stalks, sliced
¼ cup roasted almonds, chopped
1 tsp hemp seeds
2 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
Salt and pepper
In a jar combine the vinegar, spring onion, mustard – shake to combine.
Cook the quinoa for approximately 15 minutes and spread on a plate to cool completely.
Combine the quinoa with the pear, celery stalks and almonds and combine with the dressing.
Serve in a bowl with a sprinkle of additional roast almonds and hemp seeds.