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

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