|30 g||baby leaf spinach|
|2 tbsp||chia seeds|
|2 tbsp||plant-based soy yogurt alternative|
|1 tbsp||olive oil|
|½ tbsp||cider vinegar|
Cook quinoa in water for approx. 10 min. according to package instructions. Roughly chop walnuts and dried tomatoes.
For the dressing, mix plant-based yogurt alternative, olive oil and cider vinegar in a small bowl. Season with salt and pepper to taste.