4 cups of baby greens (120 g)
2 cups of cooked millet or quinoa
1 cup of frozen broccoli
1 red bell pepper
1/2 of a avocado
baby tomatoes, red and yellow
curry and cumin for taste
fresh herbs, such as basil and oregano
Cook the millet or quinoa according to the directions on the package. Meanwhile, cut the asparagus into smaller pieces and shred the bell pepper. Cook the asparagus and bell pepper for a few minutes and add the frozen broccoli. Remove the sauce pan from the heat and let it rest for a while. When the millet or quinoa is cooked mix it with curry and cumin (1-2 tsp of each depending on how much you prefer).
Spread the baby greens on a large plate. Sprinkle on the cooked millet/quinoa and mix it with broccoli, asparagus and bell pepper. Sprinkle on cubes of avocado and baby tomatoes and top with fresh herbs such as basil, oregano or thyme.
Tips: I found it to be even more tasteful to use cold cold millet or quinoa that I’ve cooked earlier.