|Olive Oil||–||1 ½ tbsp|
|Lemon Juice||–||1 ½ tbsp|
|Mustard Sauce||–||1 tbsp|
|Quinoa||–||2 cups, boiled|
|Coriander||–||¼ cup, chopped|
|Mint Leaves||–||6-7, chopped|
|Carrot||–||2 medium, peeled and grated|
|Black Chana||–||1 cup, boiled|
|Red Cabbage (or Green Cabbage)||–||thinly sliced|
|Beetroot||–||2 small, boiled/roasted|
|Red Bell Pepper||–||½ cup, thinly sliced|
|Magaj/Watermelon Seeds (Optional)||–||2 tsp, roasted|
In a bowl whisk oil, lemon zest and juice, mustard and season well. Toss half the dressing with the cooked quinoa and the chopped coriander and mint. Divide between 4 bowls.
Top with the carrot, beans, sprouts, beetroot and pepper in piles on top of the quinoa. Spoon over the remaining dressing and scatter with the seeds to serve.