1/2 cup brown teff
1 cup water
1 teaspoon sea salt
2 medium cucumbers (shaved into long ribbons)
2 cups baby spinach
1/4 cup toasted seeds (pumpkin & pinenuts)
1 tablespoon olive oil
1 tablespoon mustard (seeded or dijon)
1/4 cup apple cider vinegar (or any vinegar)
2 tablespoon water
1 teaspoon stevia (if you’d like to sweeten it)
1. Pour the teff into a medium sized pot, add the water plus a pinch of salt and bring to a boil. Reduce to a simmer, with lid on and leave until all the water has been absorbed (roughly 6-8 mins). Remove from the heat and let it sit for 10 minutes (lid on) before taking a fork and fluffing the teff.
2. Add all of the salad dressing ingredients into a jar and shake until it turns into a smooth, slightly thick consistency.
3. In a large mixing bowl combine the teff, cucumber, spinach, avocado and seeds. Mix well and drizzle the dressing over the top of the salad. Season with salt and pepper to taste.