Fresh and nutritious, this flavour-packed dish features wakame, a great source of minerals that can be lacking in conventionally grown produce and that we need for healthy, glowing skin.
- serves 4
- 1⁄2 cup (100g) quinoa, rinsed 1 cup (250ml) water
- 7g wakame
- 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.