A quick and easy salad that helps you increase your daily intake of grains = fibre and colours = phytochemicals.

I recently bought a bag of cooking ancient grains that I have started to use in place of quinoa in my recipes. This gluten-free grain mix has: red and gold quinoa (complete protein, fiber, vitamin B2, vitamin E, iron and zinc); buckwheat (vitamin C and antioxidants); and millet (protein and B vitamins).

In this salad I have added in a variety of coloured vegetables to help promote the antioxidants provided by the range of phytochemicals. Use whatever you have at home, just try to make it colourful. Refer to

Salad:

• 1/2 cup cooked ancient grains or cooked quinoa
• corn niblets, cooked and cooled
• edamame, cooked and cooled

Chopped:

• red cabbage
• red onion
• orange pepper
• yellow pepper
• carrots
• spinach
• mint
• cilantro

Mix all the ingredients together in a large bowl.

Dressing:

• 2 tbsp. extra virgin olive oil
• 1 small lime juiced
• 1/2 – 1 clove garlic minced (depending on personal taste)
• salt and pepper to taste

Add everything together and whisk well. Pour on top of grains and vegetables and mix gently till everything covered with the dressing.

Refrigerate at least an hour before serving to let all the flavours settle.

Enjoy!