2 cups of cooked quinoa
2 medium carrots, cut into 1cm slices and steamed until tender
1 cup of gently-compressed chickweed tops
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
Salt to taste – probably about a teaspoon
½ cup almonds
- Roast the almonds until nicely browned (you can do this over a low heat in a frypan, or on a baking tray in a low oven) then allow them to completely cool. It’s nice to chop them in half first as they roast more evenly AND you’ll be sure to get some in every mouthful.
- Chop the chickweed finely across the grain (across the stem).
- Make sure the carrots and quinoa are fully cooled, then mix all the ingredients except the almonds together thoroughly. Add the almonds just before eating to maintain maximum crunch.