Mexican Quinoa Salad

Mexican Quinoa Salad

Ingredients:
1 cup quinoa (0.9g sugar, 64g carbohydrates per 100g)
1 can beans (2.1g sugar, 62g carbohydrates per 100g)
1 handful baby spinach leaves (can add or swap these for a handful of cooked
corn 0.6g sugar, 74g carbohydrates per 100g after the 7 day sugar detox phase)
4 small tomatoes (2.6g sugar, 3.9g carbohydrates per 100g)
basil for decoration
olive oil and vinegar to taste
salt to taste

Directions:
1. Cook quinoa according to package instructions.
2. While quinoa is cooking, rinse beans and corn. Dice the tomatoes.
3. Let quinoa cool down and add the vegetables. Sprinkle with olive oil, vinegar
and salt.
4. Serve chilled.
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