- 1/2 cup of cooked tricolor quinoa
- 1/2 cup of blanched broccoli
- 1/4 cup of sliced mango pieces
- 1/4 cup of sliced cherry tomatoes
- a bunch of arugula or wild rocket leaves
- 2 tbsp of extra virgin olive oil
- 3 tbsp of lemon juice
- 1 tbsp of mustard
Instructions:
- To a jar, add the quinoa followed by broccoli, mango pieces, tomatoes then rocket leaves.
- Prepare the sauce and once ready to eat, add the sauce and shake the jar.
