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Vegan Quinoa Salad Recipe with ULU CBD oil


1 cup of quinoa

2 cups of veggie stock

1 medium cucumber

2 small carrots

1 red chilli pepper 40 grams of almond flakes

30 grams of pumpkin seeds

For the dressing

3 tbsp of olive oil

Juice of 1/2-1 of a lemon

1/2 tsp of turmeric

Pinch of salt and black pepper

15 drops of ULU oil

A handful of rocket to serve


Rinse quinoa and add to the pot alongside with 2 cups of veggie stock Bring to the boil, reduce the heat and let it simmer for 15 minutes or till all the liquid has been absorbed Allow it to cool while you are slicing the veggies(you can do it as well the day before) Combine quinoa with sliced cucumber, carrot and chilli pepper(leave the seeds out if you don’t like spicy food) Sprinkle almonds and pumpkin seeds over Add all the ingredients for the dressing in the jar and shake the jar well to make sure that everything is mixing properly Pour the desired amount of dressing over your salad and toss everything together When ready to serve Add a handful of rocket to a plate and follow with prepared quinoa salad Mix everything together

Note It is a great option for meal prep as it is even better the next day If you want almonds and pumpkin seeds to be extra crunchy roast them on the empty pan for about 2-3 minutes till they start to pick up some colour and add just before serving

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