September 25, 2019



4 cups kale, washed & chopped

1 Tbsp olive oil

1 tsp sea salt flakes

2 Tbsp lemon juice


2 cups water

1 cup quinoa, mixed & rinsed 

1 Tbsp vegetable stock powder


250g Denny brown mushrooms, sliced

1 Tbsp olive oil

¼ cup fresh parsley, chopped


1 cup cherry tomatoes, sliced

½ red onion, sliced

1 avocado, cubed




Combine the kale, olive oil, sea salt flakes and lemon juice in a bowl. Massage them all together working the dressing into the kale leaves. Set aside.


Combine the quinoa, water and stock powder in a medium pot. Bring to the boil. Simmer until quinoa is tender. About 20 minutes. Fluff with a fork and set aside. 


In a large frying pan on high heat sauté the mushrooms in a little olive oil. Once they have released all their water season with salt & pepper. Stir in the fresh parsley and remove from the heat. 


Prep time: 10 minutes Cook time: 20 minutes

Serves 4

Share on Facebook
Please reload

Recent Posts

September 28, 2020

September 28, 2020

July 20, 2020

Please reload

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon

Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359