Quinoa, Avocado and Tomato Salsa with Kale Chips

Serves: 4 | Prep: 5 minutes | Cooking: 20 minutes | Vegetarian – Gluten Free – Dairy Free

SALSA INGREDIENTS

1 cup red quinoa

2 cups vegetable stock

1 avocado, skin and pip removed, cut into cubes

¼ cup of fresh coriander, roughly chopped

3 Jalapeño peppers, roughly chopped

1 punnet of cherry tomatoes, cut into quarters

½ a lime, juiced

SHOPPING LIST

200g red quinoa

500ml vegetable stock

1 avocado

1 bunch fresh coriander

3 Jalapeño peppers

1 punnet cherry tomatoes

1 lime

1 bunch of kale

Extra virgin olive oil

Sea salt

UTENSILS LIST

Sharp knife

Measuring cups and spoons Medium saucepan

Hand juicer

Fork

Large bowl

Baking tray

Salad spinner

SALSA METHOD

1. In a medium saucepan, add the stock and quinoa and bring to the boil for 5 minutes, then leave to simmer for 15 minutes, aerated with a fork. Once cooked, leave to cool to room temperature.
2. In a large bowl, add all of the ingredients including the quinoa and gently toss. Serve in a bowl with Kale Chips.

KALE CHIPS INGREDIENTS

1 bunch of kale

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

(Optional seasoning: chilli flakes, crushed garlic, ground Sichuan pepper)

KALE CHIPS METHOD

1. Pre-heat oven to 170°C. Line a baking tray with foil.
2. With a knife, remove the leaves from the thick stems and tear into bite-size pieces.
3. Wash and thoroughly dry kale with a salad spinner.
4. Drizzle kale with olive oil and sprinkle with seasoning.
5. Bake until the edges are brown but not burnt, 10-15 minutes.

Tip: For added crunch, add a sprinkle of sunflower seeds to the salsa mix.