Quinoa Kale Avocado Salad
Yields
Serves 4
Ingredients
2 Teaspoons Olive Oil
1 cup Organic Sprouted Quinoa, cooked
2 Cups Water (Spring or Filtered Water)
1/4 teaspoon of Sea Salt
2 cups Kale, de-stemmed and chopped thin
2 cups Red Cabbage
1/2 cup Red Onion, diced
1.5 Avocado, cut in small cubes
1/4 cup Lemon, juiced
3 Garlic Cloves, chopped small
1 Tablespoon Olive Oil Salt and Pepper, to taste
Directions
1. Take a strainer and place it in a bow. Add Quinoa and rinse well until water is clear.
2. On high in a medium pot add 2 teaspoons Olive Oil (or enough to coat the bottom of the pot). Add 2 cups of water, Sea Salt. and Quinoa. Bring water to a boil. Reduce heat to low. Let Quinoa simmer until water evaporates. About 15 minutes. Turn off heat and move to cool.
3. Combine Lemon juice with Olive Oil, Salt and Pepper. Mix well.
4. In a bowl add Kale with 1/2 quantity of Lemon juice, Olive Oil mixture and massage with hands for a few moments-this will help break down Kale. Add Cabbage, Onions and Garlic and mix.
5. Add Quinoa to mixture. Add remainder Lemon juice, Olive Oil mixture. Mix well.
6. Add Avocado cubes and gently mix.
Credit
Nessia Starr Original