Prep time: 15 minutes
Yields: 4 serves

Ingredients:

• 4 green cabbage leaves OR iceberg lettuce leaves
• 2 red peppers, chopped
• 2 carrots, grated
• 4 roma tomatoes, chopped
• 1 cup quinoa *optional
• 2 avocados, mashed with a pinch of pink Himalayan salt*
• 1 pinch of cayenne pepper
• 2 tsp cumin powder
• 2 lime, juiced
• 2 handfuls of parsley and/or coriander, chopped

Directions:

1. Cook quinoa according to directions.
2. To make your guacomole, slice the avocados in half, remove the pip and scoop out the flesh into a bowl.
3. Add Himalayan salt, cayenne and cumin. (*No added Salt for MD and CHD sufferers)
4. Slice the lime in half and juice over the avocado.
5. Chop parsley/cilantro and add to your avocado.
6. Use a fork to mash the avocado while stirring in the rest of the ingredients. Set aside.
7. Chop red peppers, tomatoes and grate carrots.
8. When your quinoa is cooked, take your cabbage or lettuce leaves, and fill with quinoa.
9. Layer on your veggies. Place a dollop of guacomole on top and enjoy!

Notes:

• Get creative and add your favourite veggies to the recipe! Try a fresh salsa to add some zing to your toppings.
• Broccoli sprouts always make a wonderful addition to these types of recipes and power up the nutrient profile as well!