Fresh and nutritious, this flavour-packed dish features wakame, a great source of minerals that can be lacking in conventionally grown produce. This ingredient is fabulous for healthy, glowing skin.
1⁄2 cup (100g) quinoa, rinsed
1 cup (250ml) water
1 tablespoon coconut oil
1 onion, thinly sliced
1 clove garlic, finely chopped
2 bunches (approx. 800g) kale, stemmed and coarsely chopped
2 teaspoons white sesame seeds, plus extra to serve
2 teaspoons black sesame seeds, plus extra to serve
1⁄2 teaspoon chilli flakes
11⁄2 cups (230g) sweet and sour fermented vegetables
1 avocado, halved, stone removed and flesh sliced lengthways
1⁄2 cup (75g) raw cashews, roasted and coarsely chopped
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60g) tahini
1 tablespoon extra-virgin olive oil
2cm knob of ginger, peeled and finely grated
3 teaspoons tamari
2 teaspoons raw honey 1 teaspoon sesame oil
- Place the quinoa and water in a medium saucepan and bring to the boil.
- Cover and decrease the heat to low and gently simmer for 15 minutes, or until almost all of the water has been absorbed and holes appear on the surface.
- Keep covered and remove from the heat to finish cooking for a further 5 minutes, or until tails have sprouted and all of the water has been absorbed.
- Keep warm.
- Meanwhile, soak the wakame in cold water for 5 minutes, or until rehydrated. Drain and squeeze out excess water. Slice into strips. Set aside.
- To prepare the sauce, place all of the ingredients in a jar and seal with a lid. Shake vigorously to combine.
- Heat the coconut oil in a large frying pan or wok over low-medium heat.
- Cook the onion and garlic, until softened.
- Add the kale and cook, stirring occasionally, for 4-5 minutes, until wilted.
- Add the sesame seeds and chilli flakes and toss to combine.
- To serve, arrange the kale, quinoa, wakame, fermented vegetables and avocado into serving bowls.
- Drizzle with the tahini sauce and scatter with roasted cashews and extra sesame seeds.