Click here to printI'm all about the breakfast salad and am so delighted to see them popping up on lots of Melbourne breakfast menus. Making up a big batch of mason jar salads doesn't just have to be for lunch - you can also be super organised and have breakfast ready to go too. We all want more time in the morning and with a little preparation you will gain a little extra time without sacrificing a super nutritious morning meal.
When I see figs growing in the neighbourhood I do all I can to grab one off the tree. The luscious sweetness is heavenly against the texture of the crunchy seeds and smooth skin. A moment to be savoured! This salad is a revamp of a classic fruit salad but with the addition of quinoa and nuts for extra protein and healthy fats to keep your energy levels up all morning.
ingredients
- ½ cup quinoa
- ½ cup tightly packed mint, chopped
- ½ cup fresh blueberries
- 3 fresh figs, sliced
- ½ avocado, diced
- pomegranate seeds
- juice of ½ lime
- ¼ cup Activated Walnuts, roughly chopped
- ¼ cup Activated Almonds, roughly chopped
- sunflower seeds
method
- Step 1 :Soak quinoa in water overnight. In the morning drain and rinse thoroughly. I often cook up a whole batch of quinoa at the start of the week to keep in the fridge; this makes breakfast quick and easy!
- Step 2 :Add the quinoa, mint, blueberries, figs, avocado and pomegranate seeds to a big bowl. Stir to combine.
- Step 3 :Squeeze the juice of ½ lime into a jar and add a good swig of olive oil and season with salt and pepper. Seal the lid of the jar and shake well to combine. Pour the dressing over the quinoa and gently mix through.
- Step 4 :Sprinkle over the chopped nuts and a handful of sunflower seeds. This will store well covered in the fridge for 5 days.