Ingredients
-
2 cups of cooked black and pearl mixed Quinola or 1 pack of the Express black and pearl
-
1 avocado chopped into chunks
-
Pinch of sea salt
-
Half a cucumber, shaved length ways
-
One generous handful of dill
-
2 tablespoons of pumpkin seeds
-
3 handfuls of finely chopped kale
-
1/4 cup extra-virgin olive oil
-
2 tablespoons balsamic vinegar
-
Zest from 1 medium lemon
-
Tablespoon fresh lemon juice
Method
Boil the quinoa with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber lengthways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the quinoa, pumpkin seeds and a pinch of sea salt.
