Quinoa, Avocado and Tomato Salsa with Kale Chips


  • 1 cup of red quinoa

  • 2 cups of vegetable stock

  • 1 avocado, skin and pip removed, cut into cubes

  • ¼ cup of fresh coriander, roughly chopped

  • 3 jalapeno peppers, roughly chopped

  • 1 punnet of pear tomato, cut into ¼

  • ½ a lime, juiced


In a medium saucepan add the stock and quinoa and bring to the boil for 5 minutes, and leave to simmer for 15 minutes, aerated with a fork. Once cook leave to cool to room temperature.

In a large bowl ad of the ingredients including the quinoa and gently toss.

Serve in a bowl with Kale chips.  


Seasoned Kale Chips


1 bunch of kale

2 tbsp. extra virgin olive oil

2 tsp. sea salt

(Optional seasoning: chilli flakes, crushed garlic, ground Sichuan pepper)


Preheat an oven to 170C. Line a baking tray with foil.

With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning.

Bake until the edges brown but are not burnt, 10 to 15 minutes.