RECIPE – Japanese Mojito Salad (GF – Anti Candida)

You probably read the title of this recipe and thought: “What? Japanese mojito? What on earth is she talking about?”. Well, you’re kind of right in thinking the two don’t exactly go together! This salad got it’s name from Agent P. because it combines mint (mojito) and seaweed(Japanese). Ignore the name and give it a try, it’s really good!

Japanese Mojito Salad (Gluten Free – Anti Candida)

Ingredients

serves 2-3

• 1/3 cup red quinoa
• 1/3 cup quinoa
• 1/3 cup millet
• 1/4 cup roasted seaweed, cut into thin strips
• 2 Tbsp chopped mint
• 3 small cucumbers cubed or sliced
• 3 Tbsp olive oil
• sea salt & pepper

1. Rinse the quinoa well then combine with the millet in a pan and boil in 3 cups of water until all the water has been absorbed, about 15-20 minutes.
2. In a bowl combine the cooked quinoa and millet with the rest of the ingredients.
3. Toss to combine.

Enjoy!

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