My collection of "health foods" is slowly growing, as I came back from the supermarket with baby kale (it is spring after all) and cacao nibs yesterday. I also recently came across quinoa in the bulk foods section and I'm pleased to see these items slowly trickling onto the shelves of New Zealand supermarkets (although I did have to visit several stores to find the nibs).

The weather here is finally warming up after an onslaught of thunderstorms last week and in my excitement for the summer months, I'm eating a homemade ice block as I type. Anyway, here is the recipe for the nutrient packed salad...


Ingredients
Serves 1

1/4 C uncooked quinoa
1 C water

Baby kale (I used a large handful)
1/4 avocado, diced
1 boiled egg
Handful of slivered almonds

1 teaspoon mustard
Olive oil (approx. 2 teaspoons)
Lemon juice from half a lemon
Salt and pepper

Instructions

1. Rinse quinoa under running water before tipping into a saucepan with 1/2 C of water. Bring to the boil and simmer until all the water is soaked up. I ended up adding another 1/2 C (approx.) because my quinoa was still undercooked, possibly because I left the lid of and most of the water evaporated. This is the first time I cooked quinoa so I'm still trialling it. You will know it is cooked when it becomes almost "clear" and there are no grains left on the inside. It should also be soft without bite to it. 
2. Whisk together the mustard, olive oil, lemon juice and s&p for the dressing. You can also add a lug of balsamic vinegar to this mixture. 
3. Toss together the remaining ingredients with the quinoa and pour over the dressing. 

Enjoy!

Kathy xxx