Our Recipe Collection

Ingredients (serves 2)

• 1 bunch of lacinto or purple organic kale, washed with core removed
• ½ cup sundried tomato soaked
• ½ cup red or yellow pepper, thinly sliced
• 2 cloves garlic
• 1 fresh lemon juiced
• 2 tbsp organic unrefined coconut oil or olive for dressing and satay
• Pinch sea salt (celtic, himalyan)
• 5 leaves fresh basil, chopped
• 1 cup organic quinoa

Directions

Cooked 1 cup quinoa by bringing 2 cups water to a boil, and then adding quinoa to boil for 1 minute. Reduce to a simmer and cover for 15 minutes until grain is cooked- light and fluffy.

Wash all the vegetables well.  Soak sundried tomatoes in bowl of water for 15 minutes, then remove and chop into thin strips. Remove stems from kale and slice into ½ inch strips. Slice peppers into thin ¼ inch strips. Mince garlic.

In a skillet warm 1 tsp oil on medium heat. Add garlic and peppers and satay for 10 minutes, stirring to prevent burning. Add kale and satay until tender about 5 minutes. Remove from heat.

For Dressing: In a small bowl combine juice from one lemon, remaining oil (1tsbp + 2 tsp), salt and chopped basil. In a large bowl combine cooked quinoa, satay vegetables and sundried tomatoes. Mix in dressing and serve!