Recipe provided by Rowie Dillon
There is no significant difference between red and golden quinoa so don’t be frightened that you need to cook them differently. Both offer the same high-quality nutrition and nutty, earthy taste. I have a preference for the red for its colour in salads and I find it particularly appealing for its vibrancy and contrast. I’ve used red quinoa for this recipe because I think the colour goes well with all these gorgeous greens.
3 large leaves of kale (Tuscan cabbage) ribs removed and freshly shredded
Small handful fresh basil leaves, chopped
2 tbsp of extra virgin olive oil
1 – 1 ½ tbsp fresh lemon juice
¼ tsp sea salt
Generous pinch of freshly ground black pepper
185g cooked red quinoa
½ avocado peeled and chopped
Handful spring greens or sprouts
2 tbsp shelled and lightly chopped pistachios
In a large bowl toss together the kale, basil, olive oil, lemon juice, salt and pepper. Massage together for about 3-5 minutes.
Add in the cooked quinoa, avocado, spring greens, and pistachios, toss together gentle and serve.
This recipe and more delicious recipes from Rowie Dillon can be found in: The Power of Flour by Rowie Dillon.