1/2 cup quinoa, uncooked
1/2 cup, buckwheat groats
2 tomatoes, choped
2 spring onions, diced
1 large carrot, chopped into small pieces
1 green capsicum, chopped into small pieces
1 red capsicum, chopped into small pieces
1 cup sliced spinach leaves
1/2 pitted olives (any colour), halved
2 organic sweet corns (cut the kernels off)
1 large avocado
1 teaspoon wholegrain mustard
1 large garlic clove (or 2 small ones), crushed
1/4 cup water (may need more if it is too thick)
1/4 cup pumpkin seeds (or pepitas)
1/4 cup (approximately) fresh coriander leaves
2 tablespoons nutritional yeast (in NZ, called flaky yeast)
Salt and pepper to taste
Put the quinoa and buckwheat and place in a saucepan with 2 cups of water. Bring to the boil, then simmer with the lid on for around 10 minutes. Feel free to fluff it up with a fork every now and then. Once cooked, set aside with the lid on.
Place all the other salad ingredients into a large bowl and set aside.
In a food processor, blend all of the dressing ingredients. If the mixture is too thick, add a little bit more water.
Add the cooked quinoa and buckwheat to the salad bowl and mix.
Add the dressing to the salad and mix thoroughly. Serve immediately or store in an airtight container in the refrigerator.