I feel as though this is the quintessential California surf meal. It’s healthy, it’s filling, it’s easy and quick to make and it’s got avocados.
1 cup of quinoa
1 head of kale
1 lemon, squeezed
1 clove of garlic, minced
1/4 tsp. Himalayan sea salt
1/4 tsp. pepper
handful of cashews
*I try to use organic when I can of all of the above
Cook the quinoa (1 cup quinoa to 2 cups of water, bring to a boil, reduce to a simmer; cover and cook until all the water is absorbed; ~10-15 minutes). While the quinoa is cooking make the kale salad…
Remove the stems from the kale and place it in a bowl. Add the Himalayan sea salt and massage it into the kale so that the salt starts to “cook” the leaves (i.e. break down the leaves so that they are “wilted”). Keep going until you see juice start to come out of the kale. Next, massage the leaves with lemon juice, 1 avocado, garlic and pepper until well incorporated. Taste. You might need more lemon juice or more salt. Cut up the remaining avocado and add it on top.
Remove the quinoa from the stove and place it in serving bowls (It’s probably best if served cold, but I’ve enjoyed it hot as well). Mix the kale salad in with the cooked quinoa. Add extra avocado cubes on top if desired. Enjoy!
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